Griddled red snapper with spinach
How to make Griddled red snapper with spinach recipe
Serves 4
Preparation time 5 minutes, Cooking time 8 minutes
Ingredients:
4 red snapper fillets, about 175 g (6 oz) each
250 g (8 oz) baby leaf spinach
1 teaspoon pumpkin seeds
1 teaspoon sunflower seeds
2 teaspoons olive oil
1 bunch of spring onions, shredded, to garnish
Method:
Heat a griddle pan over a medium heat, add the snapper fillets and cook for 4 minutes on each side or until cooked through and the fish flakes easily when pressed with a fork.
Meanwhile, steam the spinach until just tender. Drain well, then mix the pumpkin seeds, sunflower seeds and oil with the spinach in a bowl. Serve immediately with the snapper fillets on top, garnished with the shredded spring onions.
For griddled red snapper with couscous, put 250 g (8 oz) couscous in a heatproof bowl and pour over 300 ml (½ pint) boiling vegetable stock. Cover and leave to stand for 8 minutes or according to the packet instructions, until the stock has been absorbed, then fluff up with a fork.
Drain 250 g (8 oz) mixed roasted peppers in oil (no need to chop them up) and mix with 1 tablespoon ground cumin, 1 tablespoon ground coriander and 1 tablespoon olive oil into the couscous. Cook the snapper fillets as above and serve on a bed of couscous, sprinkled with the shredded spring onions.
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| Griddled red snapper with spinach |
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