Pan-Fried Snapper with Zucchini Spaghetti. A very interesting and tasty dish to try this Summer.
Serves 4
4 x 150g snapper fillet portions (skin on)
2 tbsp olive oil
Lemon cheeks, to serve
Micro herbs, to garnish (optional)
Zucchini Spaghetti
1 tbsp olive oil
2 cloves garlic, crushed
5 anchovies, finely chopped
250g baby Roma or cherry tomatoes, halved lengthways
1 medium red chilli, deseeded and finely chopped
1 tbsp baby capers
½ cup pitted green olives, halved
650g zucchini spaghetti
2 tbsp lemon juice
⅓ cup parsley leaves, chopped
2 tbsp dill, chopped
Heat 1 tablespoon oil in a large non-stick frying pan over a medium-high heat. Season snapper with salt and pepper. Cook two fillets of snapper skin-side down for 2 to 3 minutes or until golden and crisp. Turn and cook for another 2 to 3 minutes or until just cooked through. Repeat with remaining oil and snapper. To stop the snapper from curling when in the frying pan, press firmly with a spatula when cooking skin-side down.
To make zucchini spaghetti, heat oil in same large non-stick frying pan over medium heat. Add garlic and anchovies. Cook, stirring, for 30 seconds or until melted. Add tomatoes, chillies, capers and olives. Cook, stirring, for 2 minutes or until tomatoes are just collapsing. Add zucchini spaghetti. Cook, tossing, for 1 to 2 minutes, or until it’s just heated through. Remove to a large bowl. Add lemon juice, parsley and dill. Season with salt and pepper. Toss until well combined. Serve snapper with Zucchini Spaghetti and lemon cheeks. Garnish with micro herbs.
