Snapper with Warm Lentil and Vegetable Salad Dinner Print this recipe Details Serves: 2Number of ingredients: 12To prep: 15 minutesTo cook: 35 minutesDifficulty: Easy Nutrition per servingKilojoules: 1796Calories: 429Protein: 33gFat: 21.4gSaturated Fat: 3.6gCarbohydrates: 21.6gCarbohydrates per 100g: 5.5gFibre: 9.4gSodium: 302mgPotassium: 1323mg Ingredients 2 x 120g snapper fillets, skin on 2 tablespoons extra virgin olive oil 1 clove garlic, crushed Finely grated zest of ½ lemon Salt and black pepper, to taste Lemon wedges, to serve 1 tablespoon dill or chives, finely chopped Vegetable & Lentil Salad 2 cups chopped autumn vegetables ½ cup canned brown lentils 2 cups baby spinach or leaves (or mix of both) 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon Dijon mustard Method Preheat oven to 200C Place vegetables on a large baking tray lined with baking paper. Mix through 1 tablespoon olive oil to coast the vegetables. Season with salt and pepper. Roast vegetables for 25 minutes or until cooked through. Set aside to cool slightly. Add spinach and roasted vegetables in large bowl. Add olive oil, lemon juice and Dijon mustard. Stir gently and set aside, covered. Pat snapper fillets dry with paper towel. Brush lightly with olive oil, then rub with garlic, lemon zest and black pepper. Heat a large non-stick frying pan over medium-high heat. Place fillets skin-side down and cook for 3–4 minutes until the skin is crisp and the flesh is mostly opaque. Turn carefully and cook for a further 1–2 minutes, or until just cooked through and flakes easily. Remove from heat and squeeze over fresh lemon juice. Divide salad on 2 plates. Top each with fish fillet. Garnish with fresh dill or chives.
