Pan-fried snapper with parsley & feta salad

Ingredients (serves 4)

• 1/3 cup (55g) raisins
• 2 tbs verjuice (see note) or boiling water
• 1 tbs chopped thyme leaves
• Grated zest and juice of 1/2 lemon
• 1 1/2 tbs extra virgin olive oil
• 4 x 180g red snapper fillets, pin-boned
• Olive oil spray
• 1/2 tsp honey
• 1 bunch flat-leaf parsley, leaves picked
• 1/4 cup (40g) toasted pine nuts
• 50g reduced-fat feta, crumbled

Method

1. Soak raisins in verjuice for 5 minutes until softened slightly. Drain, reserving liquid.
2. Meanwhile, combine thyme, zest and 2 tsp oil in a bowl. Season to taste and mix well to combine. Rub all over fish.
3. Heat a large frypan over medium heat and spray lightly with the olive oil spray. In batches if necessary, cook fish skin-side down, for 5 minutes or until golden. Turn the fish and cook for a further 2 minutes until cooked through. Transfer to a plate, cover loosely with foil and keep warm.
4. Whisk lemon juice, honey, remaining oil and reserved raisin liquid together in a bowl. Season to taste, then add the parsley, pine nuts, crumbled feta and soaked raisins and toss to combine.
5. Serve the fish with the parsley salad.

Notes

• Verjuice is available from gourmet food shops and delis.

Source

delicious. – December 2009, Page 232
Recipe by Louise Pickford