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
Ingredients:
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
Method
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.