Ingredients
It only takes 30 minutes to produce this wonderfully easy but
rather impressive looking fish dish. Deliciously fresh tasting
snapper (or another white fish if you prefer) with a crunchy
homemade coleslaw - healthy and incredibly tasty.
- 4 snapper fillets
- 2 fennel bulbs, trimmed and thinly sliced
- 1 red onion, finely sliced
- 2 spring onions, thinly sliced
- 2 carrots, coarsely grated
- 4 radishes, thinly sliced
- 1 long red chilli, finely chopped
- ¼ green spring cabbage finely shredded
- 1 clove garlic, crushed
- Juice ½ lemon
- 250g low fat plain yoghurt
- 2tbsp finely copped mint
- Lemon wedges, to serve
Method
- Place the fennel, red onion, spring onions, carrots, radishes, chilli and cabbage into a large bowl and mix gently. Whisk together the yoghurt and lemon juice. Pour the yoghurt dressing over the salad and mix gently. Sprinkle with herbs and season to taste with salt and freshly-ground black pepper.
- Pat the fish fillets dry with some kitchen paper. Either spray or brush very lightly with a little olive oil and season with salt and pepper. Preheat a non stick frying pan over a medium heat and cook the fish, skin side down for about 5 minutes, turning halfway. Divide the coleslaw between four plates and top with the fish. Accompany with lemon wedges.
Top tips
Tip
Any thick white fish fillets can be used here.
