Red Snapper Salad
Fish Vegetables Fruit Herbs Main Course Gluten
Wheat Dairy Free Eggless
Red Snapper Fillets
and Black Pepper
tbsp Olive Oil
tbsp Dijon Mustard
tbsp Red Wine Vinegar
teasp Dried Thyme
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.
Summer Recipes | What's
in Season |
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