Joel Bennetts’ Pan Fried Snapper With Sicilian Olive & Mint Salsa Recipe

Take your dinner game to the next level with this simply delicious recipe from renowned executive chef of FISH SHOP, Joel Bennetts. Taking inspiration from his love of fresh seafood and local produce, this recipe is big on flavour, with minimal impact on your time. Before you prepare your dinner menu for the week, take a look at this zesty Pan Fried Snapper with Sicilian Olive and Mint Salsa recipe. We know you will love it!

Pan Fried Snapper Recipe: Ingredients

2 x 160 – 170g piece of snapper2 large eschalots1 handful of mint leaves finely chopped1 handful of green olives, roughly chopped100ml green olive brine1 lemon zested & juiced1 tablespoon chardonnay vinegar

Pan Fried Snapper Recipe: Method

1. Finely dice the eschalots, place in pan and just cover with a pinch of salt, and cook on a very low heat for about 8 minutes (we want to cook with no colour). Bring to room temp once cooked.

2. Make a dressing from the olive brine, lemon juice, olive oil and chardonnay.

3. Lightly oil and season fish well, place skin side down in a hot shallot frypan (non-stick is ideal).

4. Use a pan or some sort of weight to keep the fish flat, as it will naturally try to curl.

5. Once nice and golden and crisp on the skin, flip and finish the cook on the flesh side.

6. Check the seasoning of the salsa, acidity is key here!

7. Plate up, make it pretty and enjoy!