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Snapper with snappy salad by Matt Preston
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Indulge in a timeless snapper recipe by Matt Preston.
Ingredients:
  • 4 x 180g fat snapper fillets
  • Canola oil
  • 1/4 head white drumhead cabbage
  • 4 sticks celery
  • 1 lebanese cucumber, peeled and diced
  • 62.50 ml low-fat yoghurt
  • 1 tsp quince jelly
  • 1 red apple
  • 30g feta, crumbled
  • 1 lemon, cut in half
  • Lemon wedges, to serve
Instructions:
  • Dry the fish with paper towel, then use a knife to remove excess moisture from the skin. Season with salt and refrigerate on a plate, skin side up, for 15 minutes. Scrape off the salt and wipe away any moisture or salt residue. Let the fish come to room temperature for about 15 minutes.
  • Prepare the salad by slicing the cabbage lengthwise and then across, before topping it with diced celery and cucumber.
  • To prepare the dressing: Combine yogurt with 1 tablespoon of water, then swirl in the quince jelly to create a marbled effect with contrasting hues.
  • Heat oil in a non-stick pan over high heat. Place the fillets skin side down. Reduce heat to medium and cook the fillets undisturbed for approximately 3 minutes. Meanwhile, cut fat cheeks off both sides of the apple, slice them thinly, then cut into batons.
  • Gently lift one fillet to check for doneness. Remove the pan from the heat and let the fillets finish cooking with the residual heat. Add feta and apple to the salad, then drizzle with half a lemon and toss gently. Serve the fish with a squeeze of lemon juice or a lemon wedge.

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