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Pan Fried Red Snapper Fillet With Raw Artichoke And Fennel Salad


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Pan Fried Red Snapper Fillet with Raw Artichoke and Fennel Salad


4 x 150g red snapper fillets, skin on

2 tablespoons extra virgin olive oil

2 baby fennel, trimmed, shaved lengthways

2 globe artichokes, tough outer leaves and hairy choke removed, shaved lengthways

2 witlof, quartered lengthways

½ cup flat leaf parsley leaves

½ preserved lemon, skin only finely diced


4 1/2 tablespoons extra virgin olive oil

1 1/2 tablespoons balsamic vinegar

1 small garlic clove, crushed

pinch caster sugar

sea salt and freshly ground pepper to taste


Score the skin of the snapper and season with a little sea salt. Heat the oil in a pan over a medium-high heat. Add snapper, skin side down, and cook for about 3 minutes. Turn fish over and cook for a further 3 minutes, or until just cooked through. Allow to rest in a warm place for a few minutes.

Meanwhile, whisk all the dressing ingredeints together, taste and adjust seasoning if necessary.

Mix the fennel, artichoke, witlof, parsley and preserved lemon gently with enough dressing to lightly coat the vegetables.

To Serve

Assemble the salad on serving plates. Place the snapper on top and drizzle with any remaining dressing.



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