This recipe comes from David Moyle, chef at Franklin's in Tasmania, Australia. To get the fish skin extra crispy, pat it dry with paper towels and sprinkle with salt.
Yield: serves 4
- <sup>1</sup>⁄<sub>3</sub> cup grapeseed oil
- 3 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
- 6 cups picked nettles or spinach leaves (about 12 oz.)
- <sup>1</sup>⁄<sub>2</sub> cup chicken stock
- 3 tbsp. fresh lemon juice, plus 1 lemon quartered
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>4</sub> cup canola oil
- 4 (6-oz.) boneless, skin-on, fillets red snapper, halved crosswise
- Heat oven to 350°. Heat grapeseed oil in a 6-qt. saucepan over medium. Cook garlic and shallots until soft, 4–6 minutes. Increase heat to medium-high and add 4 cups nettles; cook, stirring occasionally, until liquid is released, 2–3 minutes. Add stock and bring to a boil; cook for 3 minutes. Remove from heat; add lemon juice, salt, and pepper. Using an immersion or regular blender, purée sauce until smooth; keep warm. Toss remaining nettles with 1 tbsp. canola oil on a baking sheet and spread in an even layer; bake until crisp, 10–12 minutes.
- Heat remaining oil in an ovenproof 12" skillet over medium-high. Working in batches, cook snapper, skin-side down, until skin is crisp, 3–4 minutes. Season flesh side of snapper with salt and pepper; flip. Squeeze lemon quarters around snapper and drop into skillet; cook 2 minutes more. Serve snapper, skin-side up, over nettle sauce; garnish with crispy nettles.
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