Servings: 4  |  Total time: 25 mins

Nutritional information: (average serve)

  • Calories: 525
  • Protein: 38.3g
  • Carbs: 9.6g Sugars: 3g
  • Fat total: 38g | Sat Fat: 5.2g


2 (about 300g each) skin-on snapper fillets, halved

4 tbsp extra virgin olive oil, divided

1 lemon, rind finely grated, juiced

2 tbsp finely chopped shallots

150g snow peas, strings removed, thinly sliced lengthways

60g baby rocket leaves

3 radishes, thinly sliced

1 cup fresh basil leaves

1 cup fresh mint leaves

1 cup (100g) walnuts, toasted, chopped

20g piece parmesan

Lemon wedges, to serve


Step 1

Pat snapper completely dry. Heat a large heavy-based non-stick frying pan over medium-high heat. Add 1 tbs oil. Season snapper all over with salt. Place skin-side down in pan. Cook, pressing down on snapper for the first 2 mins of cooking, for 4 mins or until skin is crisp and golden brown. Turn snapper over. Cook for a further 2 mins. Divide among serving plates, skin-side up.

Step 2

Meanwhile, in a large bowl, whisk lemon rind, 2 tbs lemon juice, shallots and remaining 3 tbs oil. Season with salt and pepper. Toss with snow peas, rocket, radishes, basil, mint and walnuts.

Step 3

Place snow pea salad alongside snapper. Using a fine rasp grater, grate some parmesan over the salad and serve with lemon wedges.