Most fish are best cooked skin-on to keep the flesh intact. If using skinned fish, coat in breadcrumbs or seasoned flour to hold it together.
INGREDIENTS:
4 x 450g snapper, gilled and gutted
100g rocket
Extra virgin olive oil, for drizzling and pan-frying
3 lemons, cut into cheeks
½ cup plain flour
Salt flakes and freshly ground black pepper
METHOD:
Pat fillets dry with paper towel.
Toss rocket with a drizzle of oil, squeeze of lemon, salt and pepper and divide between 4 plates.
Put flour, salt and pepper in a bowl and mix to combine well.
Place fillets into seasoned flour, one at a time, to coat, remove and shake a little to remove excess flour.
Heat a frying pan over medium heat, add oil and, when hot, add fillets.
Cook for a minute or 2 on skin side, until golden brown, then turn and cook remaining side for 30 seconds or so, until just coloured.
Lift out of the pan onto paper towel.
Arrange 2 fillets on each plate, sprinkle with salt and serve with a lemon cheek on the side.
ALTERNATIVE SPECIES:
Any small ‘normal-shaped’ fish can be prepared this way; some fish such as flathead and john dory have a slightly different anatomy and need a modified filleting technique.