Pan-fried fish with lemon greens
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Time to make:
$6.40 per serve
(at time of publication)
Full ingredients list:
- 750g new potatoes
- 1 large head broccoli, broken into florets
- 2 small zucchini, halved, sliced
- 2 cups baby spinach
- 4 x 150g snapper fillets
- 1/4 teaspoon chilli flakes
- olive-oil spray
- lemon wedges, to serve
- Lemon dressing
- 1 teaspoon capers
- 2 anchovies, drained, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/3 cup chopped fresh parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Boil potatoes until tender.
Step 2 Meanwhile, blanch or steam broccoli and zucchini. Place cooked greens in a large salad bowl with baby spinach; toss.
Step 3 Make lemon dressing: Blend all ingredients in a small food processor; season with cracked black pepper. Add dressing to salad bowl and toss lightly.
Step 4 Pat snapper fillets dry with paper towel; season with chilli flakes and cracked black pepper. Set a large non-stick frying pan over medium heat and spray with olive oil. Add seasoned snapper to pan and cook for 3–4 minutes, then flip fish and cook for a few more minutes, or until translucent base and sides of fish turn white.
Step 5 Drain cooked potatoes and divide among 4 plates with lemon greens. Top potatoes and greens with pan-fried fish, and serve with lemon wedges, if preferred.
About this recipe
First published: March 2015