Pan-fried snapper with tomato and basil salsa
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Time to make:
$6.85 per serve
(at time of publication)
Full ingredients list:
500g sweet potato, peeled, thinly sliced
4 x 150g snapper fillets, skin on, pin boned
1 cup basil leaves, chopped, plus extra small leaves, to garnish
2 large tomatoes, chopped
1 shallot, finely sliced
1 tablespoon olive oil
2 teaspoons lemon juice
400g steamed green beans, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large non-stick frying pan or grill pan with olive oil and place over high heat. Add sweet potato and cook for 3–4 minutes per side, or until tender. Transfer sweet potato to a plate, cover to keep warm and set aside.
Step 2 Spray frying pan with olive oil again. Cook snapper (skin-side down) for 5 minutes, then turn and cook for 2 more minutes, or until cooked to your liking.
Step 3 Meanwhile, mix chopped basil and tomatoes with shallot, olive oil and lemon juice in a medium bowl to make salsa; season with cracked black pepper.
Step 4 Divide reserved sweet potato among 4 plates; top with pan-fried snapper and salsa. Garnish dish with extra basil leaves and serve with steamed green beans.
You can swap the snapper for any firm white fish fillets.
About this recipe
First published: January 2015