Crispy-Skin Snapper on Chickpea, Corn and Tomato Salad

By Dixie Elliott

Crispy-Skin Snapper on Chickpea, Corn and Tomato Salad
Nothing goes better with crispy, succulent snapper than this fresh, healthy salad. Simple yet delicious, this meal can be ready in moments.

Serves 4

250g baby vine-ripened tomatoes, halved

olive oil cooking spray

1/3 cup extra-virgin olive oil

¼ cup lemon juice

2 tsp Cajun seasoning mix

400g can chickpeas, drained, rinsed

2 corn cobs, kernels removed

1 small red onion, thinly sliced

½ cup fresh chervil sprigs

1 tbsp olive oil

4 snapper fillets with skin on

chervil sprigs, extra, to serve

1 Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes onto tray and spray with olive oil. Roast for 10 minutes or until softened.

2 Combine extra-virgin olive oil, lemon juice, seasoning, salt and pepper in a jug. Combine chickpeas, corn, onion and chervil in a bowl. Toss until well combined. Spoon salad into 4 shallow serving bowls. Drizzle with dressing.

3 Season fish on both sides. Heat oil in a large non-stick frying pan over medium heat. When hot, add 2 fish fillets, skin side down. Immediately weigh down with a saucepan – this keeps the fish fillet flat. Cook for 2 minutes or until skin is crisp and golden. Turn and cook for a further 2-3 minutes or until fish is cooked through. Place fillets over salad and serve topped with roasted tomatoes and extra chervil.

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