Pan Fried Snapper With Lemon And Spinach Salad Recipe

Name: Pan Fried Snapper With Lemon And Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 snapper fillets about 8 oz each; 2 tablespoons olive oil; 1 lemon; 1/3 cup raisins chopped coarsely; 1/3 cup toasted pine nuts; 2 tablespoons Italian parsley coarsely chopped; salt; freshly ground black pepper; 5 cups baby spinach; crusty bread; lemon wedges

Servings: persons

4 snapper fillets about 8 oz each
2 tablespoons olive oil
1 lemon
1/3 cup raisins chopped coarsely
1/3 cup toasted pine nuts
2 tablespoons Italian parsley coarsely chopped
salt
freshly ground black pepper
5 cups baby spinach
crusty bread
lemon wedges

1
Score the skin of the fish three times at the thickest part. Heat one tablespoon of the oil in a large pan and cook the fish until browned on both sides and just cooked through.
2
Remove fish from pan and transfer to a plate and cover to keep warm. Remove rind from lemon using a zester. Squeeze juice from the lemon (you will need about 2 tablespoons). Combine zest, juice, raisins, nuts, parsley and remaining oil in a small bowl and season to taste with salt and pepper.
3
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.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 snapper fillets about 8 oz each, 2 tablespoons olive oil, 1 lemon, 1/3 cup raisins chopped coarsely, and more.

Yes, Pan Fried Snapper With Lemon And Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Fried Snapper With Lemon And Spinach Salad

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