Matt Landmark's Fish with Herb Salad

Matt Landmark's Fish with Herb Salad

Golden delicious fish, a rich tangy sauce, and a fresh herb salad make this a perfect dish for entertaining or elevating a midweek meal.

INGREDIENTS:

  • 2 Sides Medium Snapper, Skin On (sub white flesh fish)
  • Vegetable Oil for frying

Herb Salad:

  • A selection of fresh herbs, and some neutral tasting leaves to bulk out the salad
  • Olive oil
  • Lemon Juice or White Wine Vinegar
  • Finishing Salt

Sauce:

  • 200g Butter
  • 1 Lemon
  • Salt


INSTRUCTIONS:

  1. Pick, Wash, and Dry your Salad Herbs using a Zyliss Salad Spinner. Set aside in a bowl ready to be dressed.
  2. Peel Lemon with a Zyliss Peeling Knife, and slice into rounds using a Zyliss Santoku Knife for precision.
  3. Portion each side of snapper into 2-3 pieces of a similar thickness.
  4. Heat vegetable oil in a non-stick pan over medium high heat. Place fish in the pan, skin side down, and use pressure to ensure good contact with the skin is made.
  5. Allow to cook 80% of the way through skin side down, add butter to the pan, then flip and bast to finish cooking the fish. Remove fish from the pan, reduce heat to medium.
  6. Add lemon peel, and rounds to the pan, and sauté whilst squeezing out the oils and juice. Swirl to emulsify with the butter, discard the peels and flesh. Season lightly with salt and remove from heat.
  7. Dress salad with a little olive oil, lemon juice, and salt. Toss gently.
  8. Plate up with fish on the bottom, salt, sauce from the pan, then finish with the herb salad on top.
  9. Enjoy!

 

Watch Matt make this glorious dish with our Zyliss kitchenware range:

 

 

 

See more of Matt's delicious creations on his Instagram.