Crispy Skin Salt Snapper

Spicy Sausage and Greek Salad with Green Mustard Dressing

Ingredients:

4 Snapper fillets with skin on ( approx 160g ) each
1 tsp Flaky Salt
1 Tblsp Olive oil
1 Tblsp Clarified Butter

Dry fillet and rub salt onto skin side only. Place skin side down on med heat pan with olive oil and butter let cook for 8 mins until its nearly cooked all the way through without turning. Flip and take of heat so it continues to cook the last minute or so while cooling and resting.

Salad
½ Telegraph cucumber deseeded
8 Cherry Tomatoes
Handful Watercress
20 Olives pitted
2 Chorizo sausages ( cut into strips and fried)

Lightly mix together just before placing on top of dressing on plate

Dressing
1 Tblsp Dijon mustard
Salt / Pepper
2 Tblsp Red Wine Vinegar
6 Tblsp Olive oil
½ C Parsley

Blend altogether

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Fresh Snapper
Super Frozen Snapper