Snapper with radicchio & witlof salad

Cooking Fish Snapper with radicchio & witlof salad

This sweet orange vinaigrette works especially well with bitter salad leaves.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Shake the vinaigrette ingredients in a screw-top jar. Toss the leaves and artichoke with half the dressing.
  2. Heat oil in a large, non-stick frypan over medium-high heat. Cook fish for 2-3 minutes each side until just cooked. Divide salad among plates and top with fish. Drizzle with remaining dressing and season with pepper.

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1 radicchio, leaves torn
2 witlof, leaves separated
1 cup flat-leaf parsley leaves
4 baby artichoke hearts in oil, drained, quartered
1 tbsp olive oil
4 x 180g skinless snapper fillets
2 tbsp white wine vinegar
2 tbsp orange juice, plus zest of 1 orange
1 tsp caster sugar
2 tbsp olive oil

Adv

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