Snapper with radicchio & witlof salad

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

Recipe «Snapper with radicchio & witlof salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.