SNOOK (Sphyraena novaehollandiae)
4 snook fillets
8 table spoons rice flour
200mL Olive oil
Half a bunch (10 sprigs) flat leaf parsley
4 Anchovy fillets
1 Garlic clove
1 Lemon juice/zest
100ml Olive oil
½ Fennel bulb
In a bowl, place finely sliced shallots and fennel, 1 clove of finely chopped garlic, zest of 1 lemon and its juice.
Add 6 table spoons of olive oil and 4 large anchovy fillets.
Mix in half a bunch of roughly chopped parsley (10 sprigs).
Season to taste with sea salt.
Dress with champagne vinegar to taste. The salad should form a loose dressing and ‘pourable’ consistency.
Season snook with sea salt and roll in rice flour, dust off excess.
Heat pan on medium/high heat with a half centimetre of olive oil in the pan.
Place snook in hot pan (you should be looking for a sizzle but no spitting) for 1-2 minutes or lightly golden.
Turn over and take pan off the heat, leave to rest for 2-3 minutes for the other side to cook through.
Take off and drain on paper towel.
Serve fillets with the anchovy and parsley salad as a dressing.