Pan-Fried Snapper with Zucchini Spaghetti

Pan-Fried Snapper with Zucchini Spaghetti | MiNDFOOD

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.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login