Pan-Fried Snapper with Zucchini Spaghetti | MiNDFOOD

Ingredients

• 4 x 150g snapper fillet portions (skin on)
• 2 tbsp olive oil
• Lemon cheeks, to serve
• Micro herbs, to garnish (optional)
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 5 anchovies, finely chopped
• 250g baby Roma or cherry tomatoes, halved lengthways
• 1 medium red chilli, deseeded and finely chopped
• 1 tbsp baby capers
• ½ cup pitted green olives, halved
• 650g zucchini spaghetti
• 2 tbsp lemon juice
• ⅓ cup parsley leaves, chopped
• 2 tbsp dill, chopped