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Ingredients
- 4 (8 oz.) snapper fillets, skin on and scored
- 1 Tbsp. light olive oil
Method
- Make salad and vinaigrette dressing.
- In a nonstick pan, heat up a tablespoon of olive oil.
- Dry snapper fillets with a tea towel and season with salt and pepper.
- Place in the pan skin side down and cook on high heat until crisp, turn the heat down.
- Cook until just soft in the center.
- Remove and drain on a plate. Leave to rest 5 minutes in a warm place. Boil potatoes. Drain and toss with butter and parsley.
