Pan-fried snapper with jewelled tomato chilli salsa

  • 10 mins cooking
  • Serves 4
  • Print
Photography by Steve Brown. Styling by Michelle Cranston.


Pan-fried snapper with jewelled tomato chilli salsa
  • 1 punnet (450g) tomato medley, chopped finely
  • 1 large_piece red chilli, chopped finely
  • 1/2 (85g) red onion, chopped finely
  • 1 (130g) lebanese cucumber, finely diced
  • 1/4 cup coriander leaves
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon ground white pepper
  • 4 (185g) snapper fillets
  • 1 tablespoon extra-virgin olive oil, extra


Pan-fried snapper with jewelled tomato chilli salsa
  • 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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