Pan-fried fish with lemon & spinach salad

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Diabetic, Heart friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Lunch, Main
Favourite flavours: Easy recipes, Salad, Seafood

INGREDIENTS

4 x 250g snapper fillets
2 tablespoons olive oil
1 lemon
1/3 cup (55g) raisins, chopped coarsely (optional)
1/3 cup (50g) toasted pine nuts
½ cup coarsely chopped fresh
flat-leaf parsley
salt and freshly ground black pepper
150g baby spinach
lemon wedges and crusty bread, for serving

METHOD

Score the skin of the fish three times at the thickest part. Heat one tablespoon of the oil in a large frying pan; cook the fish until browned on both sides and
just cooked through.

Meanwhile, remove fish from pan; transfer to a plate and cover to keep warm. 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 pepper.

Divide the spinach among serving plates, top with the fish and the raisin lemon salad. Drizzle with any remaining dressing. Serve with lemon wedges and crusty bread, if desired.

ENJOY

Thanks to ninemsn.com.au