Pan-fried fish with lemon dressing
Ingredients
4 x 250g (9oz) red snapper fillets, with skin on
2tbsp olive oil
Finely grated zest of 1 lemon
2tbsp lemon juice
50g (2oz) raisins, chopped
50g (2oz) pine nuts, toasted
4tbsp fresh flat-leafed parsley, roughly chopped or torn
TO SERVE
150g (5oz) baby spinach leaves
Lemon wedges
Crusty bread
A fresh lemon dressing really compliments this dish
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Method
1 With a sharp knife, score the skin of each fillet three times at the widest part. Heat 1tbsp of oil in a large frying pan and cook the fish skin-side down for 3 min until browned. Turn the fish over and repeat on the other side.
2 Meanwhile, combine 1tbsp oil with the rest of the ingredients in a small bowl and season to taste.
3 Divide the spinach among four plates. Put the fish on top along with the dressing. Serve with lemon wedges and crusty bread.
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