There is no easier or cleaner way to cook fish at home. This works with literally every fish you can think of, from boneless fillets to squid or prawns. 

Serves: 2   

Time: 25 minutes   

  

Ingredients   

For the Fish:   
2 skin-on fish fillets (snapper, or any white fish)   
Fresh herbs (optional)   
Salt and black pepper   
Oil, for cooking   

For the Potato Salad:   
500g potatoes, sliced 1cm thick   
1 pickle, chopped   
1 tbsp capers, chopped   
½ small red onion, thinly sliced   
2 tbsp olive oil   
1 tbsp white wine vinegar   
Fresh herbs like basil or parsley (optional)   

  

Method   
Season the fish fillets with salt 5-10 minutes before cooking. Pat them very dry with a paper towel, then rub with oil. Add fresh herbs and pepper to the flesh side if desired.   
Bring a pot of heavily salted water to a boil. Add the sliced potatoes and cook for 5-6 minutes until just tender. Drain well.  
While the potatoes cook, make the dressing: in a bowl, combine the pickle, capers, onion, olive oil, vinegar, and herbs. Add the hot potatoes and toss gently. Set aside. 
Heat a cast-iron or heavy-based pan over high heat. Place the fish fillets on a sheet of baking paper, then transfer them skin-side down into the hot pan.   
Cook on the skin side until the fish is almost cooked through (the flesh will turn opaque from the bottom up). This usually takes 4-6 minutes depending on thickness.   
Flip the fish for just a few seconds on the flesh side, then remove from the pan immediately.   
Serve the fish alongside the warm potato salad.    

  

Tips     
Dry skin = crispy skin. Patting the fish completely dry before cooking is the secret to perfectly crisp skin.  
Use baking paper: Placing the fish on a sheet of baking paper before adding to the pan prevents sticking and makes flipping easier. 
Adjust timing: Cooking time depends entirely on the thickness of your fillet. A good rule is about 3-4 minutes per centimetre of thickness on the skin side. 
Any fish works: This method is perfect for snapper, salmon, or even squid and prawns (adjust timing accordingly). 

  

LISTEN ABOVE  

There is no easier or cleaner way to cook fish at home. This works with literally every fish you can think of, from boneless fillets to squid or prawns.&nbsp;
Serves: 2 &nbsp;&nbsp;
Time: 25 minutes &nbsp;&nbsp;
&nbsp;&nbsp;
Ingredients &nbsp;&nbsp;
For the Fish: &nbsp;&nbsp;
<ul>
<li>2 skin-on fish fillets (snapper, or any white fish) &nbsp;&nbsp;</li>
<li>Fresh herbs (optional) &nbsp;&nbsp;</li>
<li>Salt and black pepper &nbsp;&nbsp;</li>
<li>Oil, for cooking &nbsp;&nbsp;</li>
</ul>
For the Potato Salad: &nbsp;&nbsp;
<ul>
<li>500g potatoes, sliced 1cm thick &nbsp;&nbsp;</li>
<li>1 pickle, chopped &nbsp;&nbsp;</li>
<li>1 tbsp capers, chopped &nbsp;&nbsp;</li>
<li>½ small red onion, thinly sliced &nbsp;&nbsp;</li>
<li>2 tbsp olive oil &nbsp;&nbsp;</li>
<li>1 tbsp white wine vinegar &nbsp;&nbsp;</li>
<li>Fresh herbs like basil or parsley (optional) &nbsp;&nbsp;</li>
</ul>
&nbsp;&nbsp;
Method &nbsp;&nbsp;
<ol>
<li>Season the fish fillets with salt 5-10 minutes before cooking. Pat them very dry with a paper towel, then rub with oil. Add fresh herbs and pepper to the flesh side if desired. &nbsp;&nbsp;</li>
<li>Bring a pot of heavily salted water to a boil. Add the sliced potatoes and cook for 5-6 minutes until just tender. Drain well. &nbsp;</li>
<li>While the potatoes cook, make the dressing: in a bowl, combine the pickle, capers, onion, olive oil, vinegar, and herbs. Add the hot potatoes and toss gently. Set aside.&nbsp;</li>
<li>Heat a cast-iron or heavy-based pan over high heat. Place the fish fillets on a sheet of baking paper, then transfer them skin-side down into the hot pan. &nbsp;&nbsp;</li>
<li>Cook on the skin side until the fish is almost cooked through (the flesh will turn opaque from the bottom up). This usually takes 4-6 minutes depending on thickness. &nbsp;&nbsp;</li>
<li>Flip the fish for just a few seconds on the flesh side, then remove from the pan immediately. &nbsp;&nbsp;</li>
<li>Serve the fish alongside the warm potato salad. &nbsp; &nbsp;</li>
</ol>
&nbsp;&nbsp;
Tips &nbsp; &nbsp;&nbsp;
<ul>
<li>Dry skin = crispy skin. Patting the fish completely dry before cooking is the secret to perfectly crisp skin. &nbsp;</li>
<li>Use baking paper: Placing the fish on a sheet of baking paper before adding to the pan prevents sticking and makes flipping easier.&nbsp;</li>
<li>Adjust timing: Cooking time depends entirely on the thickness of your fillet. A good rule is about 3-4 minutes per centimetre of thickness on the skin side.&nbsp;</li>
<li>Any fish works: This method is perfect for snapper, salmon, or even squid and prawns (adjust timing accordingly).&nbsp;</li>
</ul>
&nbsp;&nbsp;
LISTEN ABOVE&nbsp;&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Alice Taylor: Pan-Fried Fish with Potato Salad

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/f9e0756b-00da-4476-91c8-b4050166d995/transcript