The skin is soft once the scales have been removed, so can be left attached. Snapper suit exciting flavours including ginger, chilli, spices, coriander and coconut. They can be roasted, pan-fried ...

There’s something magical about biting into perfectly crispy fried red snapper. It’s a dish that combines the delicate, flaky texture of fresh fish with a seasoned golden crust that’s packed ...

Celebrated chef and MKR NZ judge Gareth Stewart shares his pan-fried snapper recipe. A very hot pan is the starting point for the crispy-skinned snapper and, rather than flipping the whole fish ...

Sea bream is sold whole or as fillets. Ask the fishmonger to remove the scales for you. Substitute sea bream for red snapper or sea bass if you can't find it.