Pan Fried Snapper with capers, green olives and parsley
1. Cook Broccoli
Break broccoli into medium sized florets and cook in a pan with olive oil until tender, then remove and keep on the side.
2. Prepare Snapper
Score the snapper skin width ways, approx. 2cm apart.
3. Pan fry Snapper
Warm a pan with the olive oil and place snapper fillets skin side down. Season with sea salt. Baste the snapper with the juices from the pan. Flip the snapper over after 3 minutes. Cook for a further minute and take out of pan and place on a serving plate, place the brocolini on top.
4. Make the sauce
In the same pan, reserving the fish juices, add a little more olive oil, then add the finely sliced shallots and soften, then add capers, olives and parsley, finish with a squeeze of lemon juice. Pour the sauce over the fish and serve.