Crispy Skin Fish with Potato Puree & Caper Beurre Noisette

For potato puree, cook potatoes in a saucepan of salted boiling water for 10 minutes until completely tender. Drain potatoes then pass potatoes through a drum sieve or fine ricer to achieve a very smooth consistency. Stir through the butter and milk until you have a smooth and creamy puree. Season with salt and keep puree warm by placing in a bowl over a saucepan of barely simmering water. Stirring occasionally.

Heat a large heavy-based frypan over a medium-high heat. Season the fish with salt and add the oil to the pan. Place the fish skin-side down into the frypan and hold it down with a fish slice for a couple minutes to prevent it from curling. Cook the fish for 3-4 minutes, or until the skin is crisp and the fish is opaque almost all the way through to the top. Turn the fish over and cook for 30 seconds to 1 minute until just cooked through. Transfer fish to a plate and return frypan to heat.

To make caper beurre noisette, place the butter into the frypan and cook for 1-2 minutes until foamy and nut brown. Carefully add capers and lemon juice (hot butter may spit) and remove from heat.

To serve, spread potato puree onto a plate or platter and top with snapper fillets, beurre noisette, extra black pepper and parsley.