Golden pan-fried snapper with a tasty bean salad makes for a flavoursome and filling meal.
Ingredients
- 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
Method
- 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.
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
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
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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