Name: Pan-fried fish with spinach and lemon raisin salad
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4
Ingredients: 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

Ingredients

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

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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