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Seared snapper with snow peas, basil and lemon
Seared snapper with snow peas, basil and lemon
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Impress with seared snapper, snow pea salad, lemon basil flavor.
Ingredients:
  • 2 (about 300g each) Skin-On Snapper Fillets, halved
  • 72.80 gm extra virgin olive oil, divided
  • 1 lemon, rind finely grated, juiced
  • 40.00 ml finely chopped shallots
  • 150g snow peas, strings removed, thinly sliced lengthways
  • 60g baby rocket leaves
  • 3 radishes, thinly sliced
  • 250.00 ml fresh basil leaves
  • 250.00 ml fresh mint leaves
  • 100g walnut
  • 20g-piece parmesan
  • Lemon wedges, to serve
Instructions:
  • Dry the snapper thoroughly. Heat a large non-stick frying pan over medium-high heat and add 1 tablespoon of oil. Season the snapper with salt, then place it skin-side down in the pan. Press down on the snapper for the first 2 minutes until the skin is crisp and golden brown, about 4 minutes. Flip the snapper and cook for an additional 2 minutes. Serve on plates with the skin facing up.
  • In a large bowl, combine lemon zest, 2 tablespoons of lemon juice, shallots, and the remaining 3 tablespoons of oil. Season generously with salt and pepper. Add snow peas, arugula, radishes, basil, mint, and walnuts, and mix everything together.
  • Serve snow pea salad next to snapper. Top the salad with freshly grated parmesan using a fine rasp grater and garnish with lemon wedges.

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