Snapper

• 6 × 180 g (6½ oz) baby snapper fillets, skin on
• sea salt and freshly ground white pepper

Season the snapper with salt and pepper. Heat a large non-stick frying pan over medium heat. Add the oil, then the snapper, skin-side down. Cook for 2 minutes or until the skin is crisp, then turn and cook for 10 seconds. Serve immediately.