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Pan-fried fish with lemon, caper and avocado salad
Pan-fried fish with lemon, caper and avocado salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Impress guests with elegant restaurant-style snapper, perfect for a dinner party. Light yet flavorful, allowing for multiple courses.
Ingredients:
  • 4 x 200g red snapper fillets, skin on
  • 1 tsp fennel seeds, ground
  • 1 tsp coriander seeds, ground
  • 160.00ml olive oil
  • 2 witlof, leaves separated
  • 1/2 curly endive, leaves picked, washed
  • 1 small radicchio, torn into bite-sized pieces
  • 1 avocado, sliced
  • 40.00 ml baby capers
  • 2 lemons, peeled and segmented, plus extra wedges, to serve
  • Juice of 1 orange
Instructions:
  • Halve the fish diagonally and make 3 slashes on the skin of each piece. Rub generously with spices and season with salt and pepper. Heat olive oil in a non-stick frying pan over medium heat. Cook the fish skin-side down for 4 minutes, then flip and cook for 2 more minutes. Set aside and cover to keep warm. Repeat the process with the rest of the fish using the remaining olive oil.
  • In a bowl, mix together witlof, endive, radicchio, avocado, capers, and lemon segments. Drizzle with orange juice and extra virgin olive oil, then toss gently. Season to your liking. Serve the fish with the salad and lemon wedges.

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