Seared snapper with spinach, white bean & chilli salad

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

Recipe «Seared snapper with spinach, white bean & chilli 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 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.

Ingredients:

• 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 

Instructions

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.