Pan-fried fish with lemon greens
Serves 4 Cost per serve $6.40 Time to make 30 min gluten free dairy free diabetes friendly 750g new potatoes 1 large head broccoli,
broken into florets 2 small zucchini, halved, sliced 2 cups baby spinach 4 x 150g snapper fillets ¼ teaspoon chilli flakes Olive-oil spray Lemon wedges, to serve
1 teaspoon capers 2 anchovies, drained, chopped 2 tablespoons lemon juice 2 tablespoons olive oil ¹⁄³ cup parsley, chopped 1 Boil potatoes until tender. 2 Meanwhile, blanch or steam broccoli and zucchini. Place cooked greens in a large salad bowl with baby spinach; toss. 3 Make lemon dressing: Blend all ingredients in a small food processor; season with cracked black pepper. Add dressing to salad bowl and toss lightly. 4 Pat snapper fillets dry with paper towel; season with chilli flakes and cracked black pepper. Set a large non-stick frying pan over medium heat and spray with olive oil. Add seasoned snapper to pan and cook for 3–4 minutes, then flip fish and cook for a few more minutes, or until translucent base and sides of fish turn white. (See Step by step at right.) 5 Drain cooked potatoes and divide among 4 plates with lemon greens. Top potatoes and greens with pan-fried fish, and serve with lemon wedges, if preferred.