Pan fried snapper with warm tomato fennel asparagus salad
The colours in this dish are literally exploding and I’m feeling very excited about it all! Pan fried snapper warm tomato fennel asparagus salad all made in the
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Ingredients
- 4 x 200g snapper fillets, skin on
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tbsp baby capers, rinsed,
- 1 long red chilli, thinly sliced
- 300g baby tomatoes, halved
- 1 bunch asparagus, trimmed, cut into 5cm lengths
- 1 baby fennel, thinly sliced, fronds reserved
- Zest and juice of 1 lemon +extra wedges, to serve
- Baby rocket leaves, parsley leaves, to serve
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