Quick & Easy

Pan-fried fish with lemon and spinach salad

Cook up this marriage made in heaven, with firm, fleshy snapper served on spinach and drizzled with a zesty lemon, raisin and nut dressing.
Pan-Fried Fish with Lemon and Spinach SaladAustralian Women's Weekly
4
15M
8M
23M

Ingredients

Method

1.Score the skin of the fish three times at the thickest part. Heat one tablespoon of the oil in a large frying pan; cook the fish until browned on both sides and just cooked through.
2.Meanwhile, remove fish from pan; transfer to a plate and cover to keep warm. Remove rind from lemon using a zester. Squeeze juice from lemon (you will need about 2 tablespoons). Combine rind, raisins, juice, nuts, parsley and remaining oil in a small bowl; season to taste with salt and pepper.
3.Divide the spinach among serving plates, top with the fish and the raisin lemon salad. Drizzle with any remaining dressing. Serve with lemon wedges and crusty bread, if desired.

Not suitable to freeze and microwave.

Note

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