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Panfried snapper wrapped in speck with a panzanella salad

Method

 

  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the cubed sourdough in a little oil and seasonings, and cook in the oven for about 15-20 mins until golden brown all over. Drain well on kitchen paper towels.
  • To make the salad, toss the tomatoes with the cucumber, croutons, half of the fresh herbs torn, the red onion, a good slurp of oil, the vinegar and seasonings. Set aside for 15-20 mins.
  • Cut a few slashes on the diagonal in the top of each snapper fillet.
  • Roughly chop the remaining fresh herbs and toss with seasonings. Pack this mixture into the fish cuts and rub over the top. Then tightly wrap each fillet with 2 slices of speck.
  • Heat a thin layer of oil in a heavy-bottomed  non-stick pan and cook the fish for about 5 mins on each side.
  • Serve the fish on a bed of the salad on individual plates.
  • Paul Jewson – Fitzrovia, Fitzroy Street, St Kilda

 

Ingredients

 

  • 4 thick slices day-old sourdough, cut into 2 cm cubes
  • extra virgin olive oil
  • sea salt & freshly ground pepper
  • 4 large ripe tomatoes, coarsely chopped
  • 1 large continental (telegraph) cucumber, seeded & roughly diced
  • ½ large red onion, finely sliced
  • a splash of red wine vinegar
  • 4 x 200 gm snapper fillet steaks, skinned & pinboned
  • 1 cup mixed fresh basil, oregano, Italian (flat leaf) parsley & mint leaves
  • 8 thin slices Italian speck (or prosciutto)

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm