Golden pan-fried snapper with a tasty bean salad makes for a flavoursome and filling meal.
Nutrition
1490 kj Energy
6g Fat Total
1g Saturated Fat
11g Fibre
43g Protein
92mg Cholesterol
493.6mg Sodium
4g Carbs (sugar)
30g Carbs (total)
All nutrition values are per serve
Seared snapper with spinach, white bean & chilli salad
Print RecipeIngredients
- 1 bunch English spinach, stems trimmed, washed, dried, finely shredded
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 small red onion, finely chopped
- 1 red capsicum, deseeded, finely chopped
- 1/2 teaspoon dried chilli flakes
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon caster sugar
- Olive oil spray
- 4 (about 150g each) snapper fillets
- 2 lemons, quartered
Instructions
- Step 1Combine spinach, cannellini beans, onion, capsicum and chilli in a bowl. Whisk together the lemon juice, oil and sugar in a separate bowl. Pour over the spinach mixture and toss to combine.
- Step 2Heat a barbecue flat plate or frying pan over high heat. Spray pan with olive oil spray to grease. Add the snapper and cook for 2 minutes each side or until the flesh flakes easily when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm.
- Step 3Add the lemon, cut-side down, to the pan and cook for 1-2 minutes each side or until golden and caramelised.
- Step 4Divide the spinach mixture among serving plates. Top with the snapper and serve with the caramelised lemon.
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
