4 snapper fillets
Freshly ground black pepper
extra virgin olive oil
1 lemon, cut into quarters
3 yellow capsicums, roasted and peeled
3 red capsicums, roasted and peeled
2 tbsp extra virgin olive oil, plus extra
sea salt and freshly ground pepper
1 red onion, finely sliced
3 cloves garlic, finely chopped
3 pickled anchovies, chopped
¼ cup pitted olives
1 tbsp capers
2 tbsp finely chopped parsley
Crunchy bread croutons
Crush the garlic and infuse with the olive oil in the pan while on a low heat.
Score the skin of the fish and season lightly with salt and pepper. Start to fry the fish in the pan skin side down. Once crisp turn over and cook the other side. Add some butter, squeeze of lemon and parsley to the pan until cooked.
Combine all of the salad ingredients. Remove the garlic from the pan once cooked, chop and add to the salad.
Serve the fish together with the salad.