1.0Ata Rangihttps://atarangi.co.nzPete Monkhttps://atarangi.co.nz/news-events/author/peteatarangi-co-nz/rich600338<blockquote class="wp-embedded-content"><a href="https://atarangi.co.nz/news-events/crispy-skin-snapper/">Ruth Pretty’s Crispy Skin Snapper</a></blockquote> <script type='text/javascript'> <!--//--><![CDATA[//><!-- /*! This file is auto-generated */ !function(d,l){"use strict";var e=!1,o=!1;if(l.querySelector)if(d.addEventListener)e=!0;if(d.wp=d.wp||{},!d.wp.receiveEmbedMessage)if(d.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){var r,a,i,s,n,o=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),c=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]');for(r=0;r<c.length;r++)c[r].style.display="none";for(r=0;r<o.length;r++)if(a=o[r],e.source===a.contentWindow){if(a.removeAttribute("style"),"height"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;a.height=i}if("link"===t.message)if(s=l.createElement("a"),n=l.createElement("a"),s.href=a.getAttribute("src"),n.href=t.value,n.host===s.host)if(l.activeElement===a)d.top.location.href=t.value}}},e)d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",t,!1),d.addEventListener("load",t,!1);function t(){if(!o){o=!0;var e,t,r,a,i=-1!==navigator.appVersion.indexOf("MSIE 10"),s=!!navigator.userAgent.match(/Trident.*rv:11\./),n=l.querySelectorAll("iframe.wp-embedded-content");for(t=0;t<n.length;t++){if(!(r=n[t]).getAttribute("data-secret"))a=Math.random().toString(36).substr(2,10),r.src+="#?secret="+a,r.setAttribute("data-secret",a);if(i||s)(e=r.cloneNode(!0)).removeAttribute("security"),r.parentNode.replaceChild(e,r)}}}}(window,document); //--><!]]> </script><iframe sandbox="allow-scripts" security="restricted" src="https://atarangi.co.nz/news-events/crispy-skin-snapper/embed/" width="600" height="338" title="“Ruth Pretty’s Crispy Skin Snapper” — Ata Rangi" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe>https://atarangi.co.nz/wp-content/uploads/2020/06/Crispy-Skinned-Snapper-Ruth-Pretty.png595725with Sage Brown Butter Sauce and Pommes Puree (serves 6) INGREDIENTS 6 snapper fillets each weighing 120g-130g (skin on, bone out, trimmed to even portions) 30g (3 tbsp) butter flaky sea salt freshly ground black pepper Sage Brown Butter Sauce Pommes Puree METHOD Preheat barbecue flat plate to hot. Dry fish well using paper towels.  […]