Crispy Skin Snapper with Peach Watercress Salad

Serves 2

Time 25 minutes

Ingredients

2 x 120g fillets snapper, with skin on

2 peaches, cut into 6ths

2 tsp extra virgin olive oil 

3 cups watercress

½ cup basil leaves 

¼ cup walnuts 

Lemon wedges to serve 

Sea salt and black pepper 

Dressing

2 tsp extra virgin olive oil 

½ tsp balsamic vinegar 

1 tsp lemon juice 

1 tsp honey 

Method

Turn the snapper flesh side down and pat the skin dry with a paper towel, then salt well. This will help the skin to crispen.

Heat a frypan or grill pan on high heat and add extra virgin olive oil to coat. Toss the peaches in 2 tsp extra virgin olive oil, then add to the pan and cook 3 minutes on one side, flip and cook another 3-4 minutes or until a lovely golden tinge appears on the flesh, transfer to a plate and set aside.

Add the snapper, skin side down to the hot pan, and press down on the flesh for a minute or so to give the skin plenty of contact with the hot plate.

Cook for 6-8 minutes, then flip and cook 1-2 minutes on the flesh.

Whilst the fish is cooking, whisk together ingredients for the dressing in a small bowl. Season if desired. Add watercress, basil and walnuts to a bowl and drizzle with dressing.

Divide the greens between two plates and arrange the peaches amongst the greens as you go. Once the fish is cooked, pop on the plate next to the salad. Add lemon wedges, give it a good grind of black pepper and enjoy.