4 fillets skin-on snapper
olive oil and butter, for cooking
2 slim zucchini, sliced into thin rounds
2 cups frozen broad beans, blanched and peeled
1 cup frozen peas, blanched
1 tablespoon lemon juice
2 tablespoons olive oil, plus extra to drizzle
sea salt and ground pepper
200 grams purchased hummus
Season the fish with salt and pepper. Heat a little oil in a large sauté pan then add a knob of butter. Place the fish skin-side down, then place another sauté pan or saucepan on top to keep the fish flat. Cook for 3–4 minutes until the skin is golden and crisp. Turn over and cook for another 1–2 minutes. Cooking time will depend on the thickness of the fish fillets.
Salad: Toss everything together in a bowl and season with salt and pepper.
To serve: Spread a layer of hummus on each plate then top with the fish and salad. Scatter over the micro leaves and drizzle with a little olive oil.