Snapper with olive dressing & roasted zucchini salad

Give this fresh fish and zucchini salad a spin for dinner. Have your ingredients and equipment ready - and youre off!

Recipe «Snapper with olive dressing & roasted zucchini 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: 60g pitted Sicilian green olives, 1 lemon, 80ml extra virgin olive oil, plus extra, to drizzle, 1/4 bunch oregano, 4 zucchinis , 2 bunches baby carrots, 2 cloves garlic, 4 x 180g pieces snapper fillet, pin-boned, skin on , 2 cups rocket.

Ingredients:

• 60g pitted Sicilian green olives 
• 1 lemon 
• 80ml extra virgin olive oil, plus extra, to drizzle 
• 1/4 bunch oregano 
• 4 zucchinis 
• 2 bunches baby carrots 
• 2 cloves garlic 
• 4 x 180g pieces snapper fillet, pin-boned, skin on 
• 2 cups rocket 

Instructions

1. Preheat oven to 200C fan-forced. Place olives in the bowl of a food processor. Squeeze over lemon juice, then add 60ml (1/4 cup) oil. Pick 2 tablespoons oregano leaves, add to olive mixture, then process until combined.
2. Trim zucchinis and carrots, then scrub carrots (there’s no need to peel). Using a mandolin, cut vegetables lengthwise into 3mm-thick strips (alternatively, use a knife). Drizzle 2 large oven trays with extra oil. Peel and flatten garlic, then rub on trays. Place vegetable strips flat over trays, drizzle with a little more oil, then season with salt and pepper. Cook for 10 minutes or until tender and lightly browned.
3. Meanwhile, using a sharp knife, cut 3 slashes into fish skin (this helps keep fish flat during cooking), then rub with remaining 1 tablespoon oil. Heat a large, non-stick frying pan over medium heat. Cook fish for 1½ minutes each side or until just cooked.
4. Divide roasted vegetables and rocket among plates, then top with fish. Drizzle with olive dressing to serve.