Snapper with Asian green salad

Cooking Fish Snapper with Asian green salad

Detailed step-by-step description of how to cook the dish "Snapper with Asian green salad". Try it by all means

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180°C. Cut four 40cm lengths each of foil and baking paper. Place baking paper on top of foil.
  2. Combine chilli, lime rind, 1/4 cup lime juice, sugar and oil in a bowl. Season with salt.
  3. Place 1 fish fillet on each piece of baking paper. Top with garlic. Spoon 2 teaspoons of lime dressing over each. Join foil and baking paper together, folding edges over at top to enclose fish. Seal to form parcels. Place on a baking tray. Bake for 20 to 25 minutes or until fish is cooked through.
  4. Meanwhile, place salad greens, onion and tomatoes in a bowl. Whisk remaining lime dressing and spoon over salad. Toss to combine. Arrange salad on plates.
  5. Remove fish from parcels and place 1 fillet on each salad. Serve with lime wedges.

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1 long red chilli , deseeded, thinly sliced
2 limes, rind finely grated, juiced
3 tsp brown sugar
3 tsp sesame oil
4 snapper fillets, skin removed
1 garlic clove, thinly sliced
100g baby Asian salad greens
1 red onion, halved, thinly sliced
250g grape tomatoes, quartered
lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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