Crisp-skinned snapper with new potato, corn and zucchini with black olive salsa
Nothing screams summer more than waxy new potatoes, zucchini and corn. Accompanied by pan fried snapper with a black olive salsa it’s simple and delicious. And if olives aren’t your thing, try topping the fish with some pesto loosened with a little water.
Ingredients
3 Tbsp olive oil
600g baby potatoes such as Perlas, cut into 2cm cubes
5 zucchini, cut into 2cm cubes
2 shallots, finely chopped
½ cup white wine
2 corn on the cob, kernels removed from cob (approx 1½ cups if using frozen corn)
½ cup fresh herbs such as mint or basil, chopped
¼ preserved lemon, finely chopped
Black olive salsa
½ cup of black olives, pitted and chopped
2 tsp finely chopped thyme
grated zest ½ lemon
1 clove of garlic, finely chopped
2-4 Tbsp extra virgin olive oil
To serve
4 skin-on snapper fillets (or skin-on terakihi or John Dory) oil for fryinglemon wedges for serving
Method
Heat the olive oil in a large frying pan or saucepan with a lid. Add the baby potatoes and fry for 5-10 mins to get a little colour, then add the zucchini and the shallots and fry for another 5 mins. Add the wine, cover and cook over a low heat for 10 mins adding a little extra water to the pan if necessary. Add the corn and cover and cook for another 3 mins. Season with salt and pepper, add the herbs and the preserved lemon
Combine all the ingredients and add enough oil to loosen
Pat dry the fish with paper towels and season with salt. In batches if necessary, heat the oil in a pan and fry skin side down for 2-3 mins until golden, then flip over to finish cooking. Serve with the vegetables, lemon wedges and black olive salsa