Crispy skinned Gold Band Snapper with beetroot dressing
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.
AS SEEN ON