Curtis Stone’s pan-roasted snapper with cauliflower and mushrooms

This delicious crispy-skin snapper is pan-roasted and served with cauliflower and mushrooms. It makes for a delicious and wholesome dish.

4

10m

45m

Ingredients

  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (40g) currants
  • 2 tbs finely chopped shallots
  • 1 1/2 tbs light brown sugar
  • 6 tbs extra virgin olive oil, divided
  • 1 head cauliflower, cut into 4cm florets
  • 400g brown cup mushrooms, halved (or quartered if large)
  • 2 garlic cloves, finely chopped
  • 4 (about 160g each) Coles Australian Skin-On Snapper Fillets

Method

STEP 1

Preheat oven to 230°C (210°C fan-forced). In a small saucepan, bring the vinegar, currants, shallots, brown sugar and 2 tbs water to a simmer over medium heat. Reduce heat to low and simmer for 5 mins or until the currants are plump and liquid is reduced to ¼ cup (60ml). Remove the pan from heat and whisk in 1 tbs of oil. Season with salt and pepper. Transfer the currant vinaigrette to a small bowl.

STEP 2

On a large rimmed baking tray, toss the cauliflower with 2 tbs oil and ½ tsp salt. Roast the cauliflower, turning occasionally, for 20-25 mins or until tender and lightly browned.

STEP 3

Meanwhile, heat a large heavy non-stick frying pan over high heat. Add 2 tbs of oil and the mushrooms. Cook, without stirring, for 5 mins or until golden on bottom. Cook, stirring occasionally, for a further 4 mins or until tender and well browned.

STEP 4

Add roasted cauliflower and garlic to mushrooms in the pan. Cook, stirring, for 1 min or until heated through. Season with salt and pepper. Transfer the cauliflower mixture to the baking tray and cover with foil to keep warm.

STEP 5

Using paper towel, pat the snapper dry completely. Using a sharp knife, score the skin (don’t cut all the way through). Season all over with salt. Heat a large non-stick frying pan over medium-low heat. Add ½ tbs oil and place half the snapper, skin-side down, in the pan. Cook, pressing down on the snapper for the first 2 mins of cooking and gradually increasing heat to medium-high, for 4 mins or until skin is golden and crisp. Turn and cook for 2 mins or until cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining ½ tbs oil and remaining snapper.

STEP 6

Divide the snapper among serving plates. Spoon the cauliflower mixture around snapper and drizzle with some of the vinaigrette. Serve with the remaining vinaigrette.

Serve with flat-leaf parsley leaves and lemon wedges.

Get ahead

Make the vinaigrette up to 8 hours ahead. Cover and set aside at room temperature.

 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.