Method

• 1.
  Preheat oven to 220°C. Grease 2 large oven trays and line with baking paper.
• 2.
  Liberally season all sides of the snapper with salt flakes. Heat half the oil and butter in a large frypan big enough to fit 2 snapper, or cook snapper one at a time. When butter begins to foam, add snapper and cook for 4-5 minutes until golden, then turn and cook for a further 4-5 minutes until golden. Transfer to prepared trays. Wipe pan clean with paper towel, add remaining 80ml oil and 100g butter and cook remaining snapper.
• 3.
  Transfer to prepared trays and roast for 20-25 minutes until cooked through. Rest for 5 minutes before serving.
• 4.
  Meanwhile, for the dressing, place all ingredients in a small jar with a lid. Season to taste and shake well until combined.
• 5.
  Place watercress, frisee, eschalot, chives and three-quarters of the chervil into a large bowl. Add three-quarters of the dressing, season and toss to combine. Divide snapper among plates, drizzle with remaining dressing and scatter with remaining chervil. Serve with the salad.