4 x 130gram pieces fresh Snapper (skin off)
1 Spanish onion (sliced finely into wedges)
6 Mushrooms (sliced)
4 Roma Tomatoes (diced chunky)
1 Green Zucchini (diced chunky)
1 Red Capsicum (roasted skin removed, sliced)
1 Dozen Black Olives
1 Dozen Capers
30 grams Reduced Fat Fetta Cheese (grated)
150 grams Rocket
100 mls Balsamic Vinegar
1 Lemon (juiced)
Few sprigs fresh Basil
Salt & Pepper
2 Frying pans with lids
1.Put a splash of lemon juice and a sprinkle of salt and pepper into a heated frying pan, add snapper and cook for approximately 1 minute over a high heat. Turn fish and repeat process. Remove from heat and cover pan with lid.
2.In the second frying pan put a splash of lemon juice and a splash of balsamic vinegar, then add Spanish onion and a sprinkle of salt and pepper. Cook for 30 seconds before adding the tomatoes, mushrooms and zucchini and continue cooking for a few minutes. Add capsicum, olives and capers. Continue cooking until ingredients are tender. Remove from heat and add chopped basil. Adjust seasoning at this stage if required.
3.Serve warm salad ingredients over rocket with a sprinkle of fetta and a splash of balsamic vinegar. Top off with fish and garnish with basil.
For more, visit the the Golden Door website.