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Roasted Red Snapper Salad     HT  MC  25mins

Serves 4     Hot  Fish  Vegetables  Fruit  Herbs  Main Course  Gluten Wheat  Dairy Free  Eggless

 

Ingredients

4 Red Snapper Fillets

Salt and Black Pepper

2 Lemons

1 tbsp Olive Oil

1 tbsp Dijon Mustard  (check ingredients)

1 tbsp Red Wine Vinegar

teasp Dried Thyme

Mixed Salad Leaves

1 Tomato, Chopped

 

Directions


1 .
Preheat the oven to 230C, 450F, Gas Mark 8 and lightly oil a shallow roasting tin.


2. Season the fish fillets to taste with salt and black pepper and sprinkle with the juice of one of the lemons. Place in roasting pan and roast for 7-10 minutes until fish flakes when tested with a fork. 


3. Meanwhile, in a large bowl mix together the olive oil, mustard, vinegar and thyme. Whisk well and season with black pepper. Add the salad leaves and tomatoes and toss to thoroughly coat.

4. To serve - divide the tossed salad between 4 individual plates and top with a warm piece of snapper. Serve immediately.  

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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