Seared snapper with spinach, white bean & chilli salad

Cooking Fish Seared snapper with spinach, white bean & chilli salad

Golden pan-fried snapper with a tasty bean salad makes for a flavoursome and filling meal.

Lables: High fibre High protein Low carb Low fat Low kilojoule 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. Combine spinach, cannellini beans, onion, capsicum and chilli in a bowl. Whisk together the lemon juice, oil and sugar in a separate bowl. Pour over the spinach mixture and toss to combine.
  2. Heat a barbecue flat plate or frying pan over high heat. Spray pan with olive oil spray to grease. Add the snapper and cook for 2 minutes each side or until the flesh flakes easily when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm.
  3. Add the lemon, cut-side down, to the pan and cook for 1-2 minutes each side or until golden and caramelised.
  4. Divide the spinach mixture among serving plates. Top with the snapper and serve with the caramelised lemon.

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1 bunch English spinach, stems trimmed, washed, dried, finely shredded
2 x 400g cans cannellini beans, rinsed, drained
1 small red onion, finely chopped
1 red capsicum, deseeded, finely chopped
1/2 tsp dried chilli flakes
2 tbsp fresh lemon juice
2 tsp olive oil
1/2 tsp caster sugar
Olive oil spray
4 snapper fillets
2 lemons, quartered

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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