Title: Crispy skinned Gold Band Snapper with beetroot dressing.
Broadcast: 1st July 2018
Presenters: Theo Kalogeracos & Marg Johnson

A simple but yet so delicious recipe, with a scrumptious relish for crispy skinned fish. A great dish for lunch or dinner.

Serves 4

Ingredients

• 600g Gold banned Snapper - skin attached & cut into four pieces
• 2 medium beetroot
• ½ cup roasted peanuts
• ¼ cup white wine vinegar
• salt and freshly ground black pepper
• olive oil for frying fish
• 2 medium potatoes - steamed and sliced
• Sharp greens
• 4 lemon wedges

Method

• Wrap the beetroot in a sheet of alfoil and roast them in a 200C oven until they are tender - The time will vary according to the size of them and their tenderness. (Alternatively simmer them or use canned beets, though fresh is best)
• When they are cool enough to handle slip off the skins or use a peeler – using disposable gloves will save your skin from being stained by the Beetroot.
• Place in the bowl of a food process or the like with the peanuts, vinegar and a pinch of each of the salt and pepper -check for balance of flavour.
• Heat a dash of olive oil in a medium pan, creating a slick and add the fish.
• Cook the fish over a medium heat until golden brown on both sides and just cooked through.
• Arrange a few slices of potatoes on each plate, then top with a good blob of beetroot mixture, the fish and some greens. Serve with a lemon wedge.