Pan-fried snapper with tomato and basil salsa

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins

Ingredients

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500g kumarasweet-potatoX, peeled, thinly sliced
4 x 150g firm white fish fillets such as snapper, skin on, pin-boned
1 cup fresh basil, 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

Instructions

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1 Spray a large non-stick frying pan or grill pan with oil and place over a high heat. Add kumara and cook each side for 3-4 minutes or until tender. Transfer kumara to a plate, cover to keep warm and set aside.

2 Spray frying pan with oil again. Cook snapper (skin-side down) for 5 minutes then flip over and cook for 2 more minutes or until cooked to your liking.

3 Meanwhile, to make salsa, mix chopped basil and tomatoes with shallot, olive oil and lemon juice in a medium-sized bowl. Season with freshly ground black pepper.

4 Divide reserved kumara among 4 plates. Top with pan-fried snapper and salsa. Garnish with extra basil and serve with beans.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 34 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 7 g

Sodium 160 mg

Calcium 120 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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