serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 x 150 g thick snapper fillets, skin on
- sea salt and pepper
- 250 ml fish stock
- 2 large potatoes, peeled and cut into thick slices
- 1 cinnamon stick
- 1 star anise
- 2 tbsp olive oil
- 2 bunches young spinach, trimmed
- 1 tbsp butter
- 3 tbsp croutons made from sourdough
- 2 tbsp slivered almonds
- 2 tsp capers
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp semi-dried tomatoes
Instructions
Score the snapper fillets with a couple of shallow cuts on the flesh side and season the flesh with salt and pepper.
Bring the fish stock to a simmer and add the potatoes, cinnamon and star anise. Cover and cook until just soft then set aside.
Heat 1 tablespoon of the olive oil in a frying pan and fry the snapper skin-side down until crispy, for approximately 3–4 minutes. Turn the fish over, turn the heat down to low and cook for another 5 minutes. Remove from the pan.
Add the remaining oil to the pan and quickly wilt the spinach, adding salt and a dash of fish stock from the potatoes. Remove from the pan.
Add the butter to the pan along with the remaining ingredients and 1 tablespoon of the fish stock. Warm briefly, seasoning to taste.
Place slices of potato in the middle of each plate followed by the spinach and then the fish. Top with the ingredients from the frying pan.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
