Pan-fried fish with lemon, caper and avocado salad

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Recipe «Pan-fried fish with lemon, caper and avocado salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.