Crispy Skinned WA Goldband Snapper
- 1 piece West WA or Australian Goldband snapper
- 2 tbsp olive oil
- ½ tsp salt
- Spray oil
Choose a beautiful piece of fish with the skin on. Smother the skin side generously in olive oil and then salt. Heat a heavy based fry pan and spray it with oil. When the oil starts to smoke, place the fish skin side down in the pan and reduce the heat to medium. Don’t be tempted to touch or turn it. When the bottom half of the flex turns opaque, it is time to turn it. Carefully flip it, making sure to keep the skin intact. Serve with a fresh garden salad and a wedge of lemon.
Recipe Created by Kristen Watts