Pan fried Snook with celeriac and grilled radicchio

Snook is easy to fillet and bone which makes it a great option when looking for a fish to pan fry. The long thin fillets only require a short time in the pan so make sure you have your salad and radicchio ready before you cook. Perfect midweek treat!

by Paul Baker

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients

• 4 Snook fillets, skin on, de-boned and halved
• 1 lemon, juiced
• ½ cup plain flour
• 1 bunch chives, chopped
• ⅓ cup extra virgin olive oil
• 1 large radicchio, cut into quarters
• 100 mls sherry vinegar
• 25g unsalted butter
• 1 tbsp brown sugar
• Salt flakes and freshly ground black pepper
• Celeriac remoulade
• 1 medium celeriac, peeled and grated or finely sliced
• 1 cup mayonnaise

Method

1. For the remoulade, place grated celeriac into a bowl with a good pinch of salt and leave for 5 minutes to soften. Add mayonnaise, chives and lemon juice, stirring to combine. Set aside.
2. To prepare fish, place flour in a shallow bowl and season well with salt and pepper. Dip Snook fillets in seasoned flour and set aside.
3. Heat olive oil in a large non-stick frying pan over medium high heat (approx. 1 cm of oil).
4. Serve fish with grilled radicchio and remoulade.
5. Place fillets into the hot oil and cook until golden brown. Set aside on paper towel.
6. Remove oil from pan and place back on heat with residual oil in the pan. Place quartered radicchio into pan and roast both sides until golden brown. Add butter, brown sugar & vinegar and allow it to caramelise and coat the leaves for 1 minute. Season with salt and pepper.