Pan Fried Snapper with Lemon Mash and Seasoned Greens
Serves: 2
Time: 20 minutes
Leftovers
We don't tend to keep fresh fish overnight. Lunch tomorrow is one of those times we pull out a tin of tuna, mix it with some avocado and some mayo, whatever greens we have like maybe chives or coriander or some rocket and slap it between a couple of slices of bread.
What you'll need
2 snapper fillets, skin on, bone out, approx 350g
2 desiree potatoes
1 lemon
1 bunch of bok choy
1/2 your bag of beans
1/2 your bag of snow peas
From the pantry
olive oil
teaspoon of butter
salt and pepper
Optional Extras for Lunch
tinned tuna
mayo
bread
butter
avocado
Potato treat:
Potatoes are seldom used in our house but when they do they are an absolute treat. This lemon mash is no exception.
Prep and cook
Cook potatoes
Peel potatoes and cut into quarters then put into a small pot, cover with water and a pinch of salt and bring to the boil. Cook until soft right through.
In the meantime
Prep the Rest
Put a pot of water on to boil for your veggies with a pinch of salt.
Top and tail beans and remove the string from the snow peas.
Wash bok choy and cut off the base.
Check your fish and make sure there are no stray bones, remove any you find.
Mash it up
When your potatoes are cooked they will feel almost fluffy in texture. Strain the water off and, still in the hot pot, give them a good shake to remove excess moisture.
Using a sieve and a spatula, pass the potatoes through the sieve - this will give you deliciously smooth mash.
In your potato pot (so long as it’s clean and you didn’t catch the base of the potatoes on it when you were shaking them out), put 1 tablespoon of olive oil and return to the heat.
Add your potatoes back in and beat with the spatula, squeeze half your lemon in and a good pinch of salt, then remove from heat when it’s all lovely and smooth.
Time for Fish
In a large non-stick, heavy base fry pan add 1 tablespoon of olive oil which should be enough to generously coat the base.
Bring that pan up to a hot heat (you want a sizzle sound when that fish hits the pan - test by throwing a pinch of salt in.
Pat the skin of your snapper dry with kitchen towel and sprinkle with salt.
One at a time, lay your fish down away from your body in the pan, skin side down, and apply gentle pressure to the fish with your hand or a couple of spatulas (watch for spitting oil!) for around 20 seconds so that the fish stays flat to the pan.
Repeat with your second piece.
Now leave that fish - DO NOT try to flip it until the heat has transferred all the way through and you can see that the flesh has almost completely cooked (no longer transparent), this will take a few minutes…. if you are worried that you might be starting to burn then turn the heat down a notch.
Add a teaspoon of butter and swirl the pan.
Now you can flip the fish and you should have a lovely crisp skin.
Cook for a further 30 seconds, then leave in the hot pan.
Veg time
Drop your veg into your pot of hot water for 30 seconds.
Check your potatoes are still hot - if you need a quick hit of heat, pop the stove on and rapidly stir with a spatula.
Plating
Potatoes first then your simple greens, lay your fish over top and finish with a wedge of lemon. Yum.
Enjoy!