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Seared snapper with spinach, white bean & chilli salad
Seared snapper with spinach, white bean & chilli salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Crispy pan-fried snapper paired with a tasty bean salad for a satisfying dish.
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
  • 42.00 gm fresh lemon juice
  • 9.20 gm olive oil
  • 2.50 gm caster sugar
  • Olive oil spray
  • 4 (about 150g each) snapper fillets
  • 2 lemons, quartered
Instructions:
  • In a bowl, mix spinach, cannellini beans, onion, capsicum, and chili. In a separate bowl, whisk lemon juice, oil, and sugar. Pour the dressing over the spinach mixture and toss to combine.
  • Preheat a barbecue flat plate or frying pan over high heat. Grease the pan with olive oil spray. Cook the snapper for 2 minutes on each side, or until the flesh flakes easily when tested with a fork. Transfer to a plate and cover with foil to keep warm.
  • Place the lemon, cut-side down, in the pan and cook until both sides are golden and caramelised, about 1-2 minutes each.
  • Spoon the spinach mixture onto individual plates, place the snapper on top, and accompany with the caramelised lemon. Serve immediately.

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