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How to make Pan fried snapper with parsley & feta salad

Yield = 4
Prep time: 0:20
Cook time: 0:07
Total time: 0:27

Ingredients

  • 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

Method

  • Step 1 Soak raisins in verjuice for 5 minutes until softened slightly. Drain, reserving liquid.
  • Step 2 Meanwhile, combine thyme, zest and 2 teaspoons oil in a bowl. Season to taste and mix well to combine. Rub all over fish.
  • Step 3 Heat 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 4 Whisk 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 5 Serve the fish with the parsley salad.