- Prep Time: 5 minutes
- Cook Time: 5 minutes
Pan-Fried Snapper with Greek Style Salad
Full of Mediterranean flavour, our pan-fried snapper with a Greek style salad is the ideal dish to serve during the warmer months. Simplicity is the key here to let a quality snapper fillet shine. With minimal labour time, this dish is perfect for busy cafes, pubs and bistros. Serve as a dine in or takeaway option and you have a dish your patrons will want to order again and again. We use Pacific West's skinless Snapper fillets but these can be substituted with Pacific West's Hoki, Barramundi or Flathead skinless fillets.
- Pacific West Goldband Snapper skin off
- 1 tbs olive oil
- 1/2 tsp oregano, dried
- 1/2 cup basil
- 1/2 cup cherry tomatoes
- 1/2 cup black olives, pitte
- 1/2 cup cucumber, chopped
- 1/2 cup red pepper, thinly sliced
- 1/2 cup red onion, thinly sliced
- wedge of lemon
- salt and pepper to taste
- 2 tbs olive oil - dressing
- 1 tbs lemon juice - dressing
- 1 garlic clove, crushed - dressing
- salt and pepper to taste - dressing
For the pan-fried snapper with Greek style salad.
Prepare the fish - rub each side of your fillet with a drizzle of olive oil, season with salt and pepper and sprinkle with oregano. Melt 1 tbs olive oil in a cast iron grill pan on a high heat. Once the pan is very hot turn the pan down to a medium heat. Cook the fish for about 3-4 minutes on each side. Place all of the ingredients for the salad in a bowl and toss with the lemon dressing. Plate the salad with the fish over the top. Serve with a lemon wedge and drizzle with extra olive oil if desired.
In our pan-fried snapper with a Greek style salad we use Pacific West’s Goldband skinless snapper fillets.
Brand: Pacific West Wild Reef
Wild caught Goldband snapper fillets skinless individually wrapped
Product: number 7301
Sizes: 100/200gm, 200/300gm
Pack size: 5kg
Country of origin: Indonesia