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Snapper with crispy caper and lemon dressing recipe
Snapper with crispy caper and lemon dressing recipe
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Try a quick and flavorful Mediterranean snapper with crispy caper and lemon dressing for a light dinner under an hour.
Ingredients:
  • 500.00 ml frozen broad beans
  • 250.00 ml frozen baby peas
  • 400g can lentils, drained, rinsed
  • 1 small zucchini, very thinly sliced
  • 1/2 small red onion, thinly sliced
  • 62.50 ml fresh dill sprigs
  • 45.50 gm extra virgin olive oil
  • 4 (150g each) snapper fillets (skin on)
  • 40.00 ml drained baby capers, rinsed
  • 2 tsp lemon zest
  • 20.00 ml finely chopped fresh chives
  • 65.63 gm lemon juice
Instructions:
  • In a large saucepan of boiling water, blanch broad beans and peas for 3 minutes until vibrant and tender. Drain and cool under cold water, then peel the beans. Combine with lentils, zucchini, red onion, and dill in a bowl, tossing everything together gently.
  • Heat 2 teaspoons of oil in a frying pan over medium-high heat. Cook the fish, skin-side down, for 3 minutes until golden brown. Flip and cook for an additional 3 minutes until cooked through. Transfer to a plate and loosely cover with foil to keep warm.
  • Drizzle the rest of the oil into the pan and toss in the capers. Sauté until they turn golden and crispy, stirring occasionally. Take the pan off the heat and mix in the lemon zest, chives, and lemon juice.
  • Portion lentil mixture onto plates. Add fish on top and drizzle with dressing. Season with salt and pepper, and serve with lemon wedges.

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