Saddletail snapper have superb white flesh and a delicate, yet generous, flavour. They can be prepared in a wide range of ways including grilling, poaching, deep frying, shallow frying, baking and steaming. Simple pan-frying allows for a range of different flavours and textures to be utilised.
For an nice winter fish dish lay fillets on a bed of leeks and fennel with a small amount of fish stock. Cover and bake until just cooked. Keep the fish warm while the leeks, fennel and stock are puréed. Season to taste and pour over or under Snapper fillets and add a few roasted cashews.