Mike van de Elzen: Snapper with panzanella salad

Crispy snapper with panzanella salad  Cook time: 5 minutes  Prep time: 10 minutes  Serves: 4 4-6 fillets of skin on snapper  Sunflower oil   Flaky sea salt  Panzanella  1/2 ciabatta loaf  Additional olive oil  Flaky sea salt  3 tbsp olive oil  3 tbsp red wine vinegar  1 tsp brown sugar  Salt, to taste  1 tsp Dijion mustard  Pepper, to taste  8 small tomatoes, quartered  1/2 cup  kalamata olives  1 cup char grilled peppers, sliced  Handful of Italian parsley, chopped  Tear the ciabatta loaf into large irregular pieces, drizzle with a little olive oil and salt. Preheat your cast iron pan before frying the bread until golden and crispy. It needs to be crispy but still somewhat chewy.  In a large bowl whisk together the olive oil, red wine vinegar, sugar and a little salt and pepper to taste.    Preheat a cast iron pan.  Portion your snapper into usable pieces, coat well with oil and season with salt.   Place the snapper into the clean hot pan skin side down and firmly press down the flesh for 5 seconds, preventing the fillet from curling. Continue to cook on high until the fillet has almost turn completely white. Flip over for the a final few seconds.  Once ready to serve, add in the bread, tomatoes, olives, peppers and parsley.   Spoon over the dressing to wet the crispy bread and serve as serve as possible onto platters with the crispy snapper.  LISTEN ABOVESee omnystudio.com/listener for privacy information.