Recipes | Sydney Seafood School
Most fish are best cooked skin-on to keep the flesh intact. If using skinned fish, coat in breadcrumbs or seasoned flour to hold it together.
Ingredients
- 4 x 450g snapper, gilled and gutted
- 100g rocket
- Extra virgin olive oil, for drizzling and pan-frying
- 3 lemons, cut into cheeks
- ½ cup plain flour
- Salt flakes and freshly ground black pepper
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