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Snapper with radicchio & witlof salad
Snapper with radicchio & witlof salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Tangy orange dressing complements bitter greens perfectly.
Ingredients:
  • 1 radicchio, leaves torn
  • 2 witlof, leaves separated (see Notes)
  • 250.00 ml flat-leaf parsley leaves
  • 4 baby artichoke hearts in oil, drained, quartered (see Notes)
  • 4 x 180g skinless snapper fillets
  • 40.00 ml white wine vinegar
  • 42.00 gm orange juice, plus zest of 1 orange
  • 5.00 gm caster sugar
Instructions:
  • Seal the vinaigrette ingredients in a screw-top jar and give it a good shake. Mix half of the dressing with the leaves and artichoke.
  • In a large, non-stick frypan over medium-high heat, sizzle oil. Cook fish for 2-3 minutes on each side until perfectly cooked. Plate up the salad, place fish on top, drizzle with the remaining dressing, and sprinkle with freshly ground pepper.

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