Pan-fried snapper with tomato and basil salsa
500g kumara, peeled, thinly sliced
4 x 150g firm white fish fillets such as snapper, skin on, pin-boned
1 cup fresh basil, chopped, plus extra small leaves, to garnish
2 large tomatoes, chopped
1 shallot, finely sliced
1 tablespoon olive oil
2 teaspoons lemon juice
400g steamed green beans, to serve
Total fat 9g
Saturated fat 2g
Dietary fibre 7g
1 Spray a large non-stick frying pan or grill pan with oil and place over a high heat. Add kumara and cook each side for 3-4 minutes or until tender. Transfer kumara to a plate, cover to keep warm and set aside.
2 Spray frying pan with oil again. Cook snapper (skin-side down) for 5 minutes then flip over and cook for 2 more minutes or until cooked to your liking.
3 Meanwhile, to make salsa, mix chopped basil and tomatoes with shallot, olive oil and lemon juice in a medium-sized bowl. Season with freshly ground black pepper.
4 Divide reserved kumara among 4 plates. Top with pan-fried snapper and salsa. Garnish with extra basil and serve with beans.
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