Recipe

Pan-fried fish with spinach and lemon raisin salad

  • 10 mins preparation
  • 23 mins cooking
  • Serves 4
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Ingredients

Pan-fried fish with spinach and lemon raisin salad
  • 4 x (250g) snapper fillets
  • 2 tablespoon olive oil
  • 1 lemon
  • 1/3 cup (55g) raisins, chopped coarsely
  • 1/3 cup (50g) toasted pine nuts
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 150 gram baby spinach

Method

Pan-fried fish with spinach and lemon raisin salad
  • 1
    Score the skin of the fish three times at the thickest part. Heat half the oil in a large frying pan; cook fish until browned on both sides and just cooked through. Transfer fish to a plate; cover to keep warm.
  • 2
    Meanwhile, 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 freshly ground black pepper.
  • 3
    Divide spinach among serving plates, top with fish and lemon raisin salad. Drizzle with any remaining dressing.

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