Crisp Skinned Garlic & Herb Fish

Ingredients

• 4 fish fillets (such as snapper, salmon or terakihi) scaled, skin on, bones removed
• 1 Tbsp Gregg's Garlic & Herb Sea Salt
• 2 Tbsp plain flour
• 1/4 cup oil or clarified butter (ghee)
• 2 tsp capers
• juice & zest of 1 lemon
• 1 bunch spinach

Method

Pat the fish dry with paper towels.

Combine the Gregg's Garlic & Herb Sea Salt with the flour and dip the fish, skin-side only, into the mixture.

Heat the oil or butter in a non-stick frying pan until it starts to haze, but not to smoke. Put the fish skin-side down into the pan and weight the fish fillets down with a small plate or another slightly smaller pan. Cook for 2-3 minutes over medium heat.

Remove the weight and gently turn the fish over. Cook for 30 seconds longer and remove the fish from the pan.

Tip off the excess fat from the pan, keeping approximately a teaspoon in the pan. Add the capers, lemon juice and zest and spinach to the pan. Toss to coat the spinach well and cook long enough to only just wilt the spinach.

Serve the fish, crisp-skin up, on top of the wilted spinach with the pan juices. Garnish with extra capers if desired.