Name: Grilled snapper with roasted radish salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 bunch red radish, trimmed, leaves reserved; 1/4 cup olive oil; 2 teaspoon honey; 4 x 150g snapper fillets, pin-boned, skin on; 1/2 cup seasoned flour; 1 witlof, trimmed; 1 butter lettuce, leaves separated; 1 avocado, seeded, sliced; Dressing; 1/4 cup extra virgin olive oil; 2 tablespoon lemon juice; 1 shallot, finely chopped; 2 teaspoon parsley, finely chopped; 2 teaspoon mint leaves, finely chopped; 2 teaspoon dill, chopped

Grilled snapper with roasted radish salad

This beautifully flavoured grilled snapper recipe is served with a fresh roasted radish salad for a healthy yet delicious meal the whole family will love

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1 bunch red radish, trimmed, leaves reserved

1/4 cup olive oil

2 teaspoon honey

4 x 150g snapper fillets, pin-boned, skin on

1/2 cup seasoned flour

1 witlof, trimmed

1 butter lettuce, leaves separated

1 avocado, seeded, sliced

Dressing

1/4 cup extra virgin olive oil

2 tablespoon lemon juice

1 shallot, finely chopped

2 teaspoon parsley, finely chopped

2 teaspoon mint leaves, finely chopped

2 teaspoon dill, chopped

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.In a bowl, toss radish with 1 tablespoon oil and honey. Season, then spread on tray. Roast for 15-20 minutes until golden.

3.Using a small sharp knife, score fish skin a few times. Coat in flour, shaking off excess. In a large, nonstick frying pan, heat remaining oil on high. Cook fish skin-side down for 3 minutes until a light golden crust forms. Turn and cook for 1 minute until fish is just cooked through when tested (see recipe tip).

4.DRESSING. In a screw-top jar with a lid, combine all the ingredients. Shake well to combine and season.

5.In a large salad bowl, toss together radish, reserved leaves, witlof, lettuce, avocado and half the dressing. Serve with fish and drizzle with remaining dressing.