- 1/3 cup (55g) raisins
- 2 tablespoons verjuice (see note) or boiling water
- 1 tablespoon chopped thyme leaves
- Zest and juice of 1/2 lemon
- 1 1/2 tablespoons extra virgin olive oil
- 4 x 180g red snapper fillets, pin-boned
- Olive oil spray
- 1/2 teaspoon honey
- 1 bunch flat-leaf parsley, leaves picked
- 1/4 cup (40g) toasted pine nuts
- 50g low-fat feta, crumbled
- Step 1Soak raisins in verjuice for 5 minutes until softened slightly. Drain, reserving liquid.
- Step 2Meanwhile, combine thyme, zest and 2 teaspoons oil in a bowl. Season to taste and mix well to combine. Rub all over fish.
- Step 3Heat a large frypan over medium heat and spray lightly with the olive oil spray. In batches if necessary, cook fish skin-side down, for 5 minutes or until golden. Turn the fish and cook for a further 2 minutes until cooked through. Transfer to a plate, cover loosely with foil and keep warm.
- Step 4Whisk lemon juice, honey, remaining oil and reserved raisin liquid together in a bowl. Season to taste, then add the parsley, pine nuts, crumbled feta and soaked raisins and toss to combine.
- Step 5Serve the fish with the parsley salad.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Verjuice is available from gourmet food shops and delis.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au