Pan-fried fish with lemon, caper and avocado salad

Cooking Fish Pan-fried fish with lemon, caper and avocado salad

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Lables: Low carb Low sodium Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cut fish in half diagonally. Score 3 slashes into skin of each piece, then rub liberally with spices. Season to taste with salt and pepper. Heat 2 tablespoons olive oil in a large, non-stick frying pan over medium heat. Cook 1/2 the fish, skin-side down, for 4 minutes, then turn fish and cook for a further 2 minutes. Set aside and cover to keep warm. Repeat with remaining olive oil and fish.
  2. Combine witlof, endive, radicchio, avocado, capers and lemon segments in a bowl. Add orange juice and extra virgin olive oil. Toss to combine. Season to taste. Serve fish with salad and lemon wedges.

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4 x 200g red snapper fillets, skin on
1 tsp fennel seeds, ground
1 tsp coriander seeds, ground
1/3 cup olive oil
2 witlof, leaves separated
1/2 curly endive, leaves picked, washed
1 small radicchio, torn into bite-sized pieces
1 avocado, sliced
2 tbsp baby capers
2 lemons, peeled and segmented, plus extra wedges, to serve
Juice of 1 orange
1/3 cup extra virgin olive oil

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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