Quick & Easy

Pan-fried snapper with jewelled tomato chilli salsa

Pan-fried snapper with jewelled tomato chilli salsa

Photography by Steve Brown. Styling by Michelle Cranston.




1.Combine the tomatoes, chilli, onion, cucumber, coriander leaves, oil, lime juice, sugar and white pepper in a bowl and season to taste with sea salt.
2.Pat the snapper fillets dry with paper towel. Using a sharp knife, make 3 cuts in the skin of each fillet. Heat the extra oil in a large non-stick frying pan over a high heat and add the snapper fillets, skin side down. Fry for 2 minutes or until the skin is lightly browned, then flip over and cook the other side for 2 minutes, depending on the thickness of the fillets. Season with a little sea salt.
3.Serve the fish fillets on warmed plates and spoon over the salsa.

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