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Pan Fried Snapper With Tomamuse Caper Coriander Salad Recipe

Mains

Salads

Pan Fried Snapper With Tomamuse Caper Coriander Salad Recipe

Prep Time

15 min marinating + 10
Cook Time

10 mins
Course

Evening
Difficulty

Simple

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 4 people

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ingredient_1=250g Toma'muse ® Tomatoes (private) [[Toma'muse^® Caper Coriander Salad]]

ingredient_10=2 tbs Capers finely chopped [[Toma'muse^® Caper Coriander Salad]]

ingredient_11=2 Gherkins diced [[Toma'muse^® Caper Coriander Salad]]

ingredient_12=1 cup Coriander sprigs loosely packed [[Toma'muse^® Caper Coriander Salad]]

ingredient_13=1 cup Mint leaves loosely packed [[Toma'muse^® Caper Coriander Salad]]

ingredient_2=4 x 175g Snapper fillets skin on, pin boned

ingredient_3=2 tbs Olive oil

ingredient_4=1/2 cup Whole egg mayonnaise

ingredient_5=1 tsp Harissa paste

ingredient_6=Crispy potatoes or fries to serve

ingredient_7=1 Small lemon Juiced [[Toma'muse^® Caper Coriander Salad]]

ingredient_8=3 tbs Extra virgin olive oil [[Toma'muse^® Caper Coriander Salad]]

ingredient_9=1/2 tsp Caster sugar [[Toma'muse^® Caper Coriander Salad]]

name=Toma'muse^® Caper & Coriander Salad with Pan-Fried Snapper

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4 x 175g Snapper fillets skin on, pin boned
2 tbs Olive oil
1/2 cup Whole egg mayonnaise
1 tsp Harissa paste
Crispy potatoes or fries to serve

Toma'muse^® Caper Coriander Salad

250g Toma'muse ® Tomatoes (private)
1 Small lemon Juiced
3 tbs Extra virgin olive oil
1/2 tsp Caster sugar
2 tbs Capers finely chopped
2 Gherkins diced
1 cup Coriander sprigs loosely packed
1 cup Mint leaves loosely packed

STEP BY STEP INSTRUCTIONS

Thickly slice the Toma'muse® tomatoes. Whisk the lemon juice, oil, sugar and salt and pepper together in a bowl. Add the Toma'muse®, capers and gherkins and stir gently to combine. Cover and set aside for 15 minutes.
Score the snapper skin 2-3 times and season with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook 2 pieces of snapper, skin side down for 4 minutes, pressing down with a spatula to keep flat. Turn and cook for 1 minute or until just cooked through. Remove to a plate, skin side up. Keep warm while cooking the remaining snapper.
Combine the mayonnaise and harissa and spoon onto 4 serving plates. Top each with a piece of snapper. Add the coriander and mint to the Toma'muse®, stir gently and spoon over the snapper. Serve with crispy potatoes or fries.

Thickly slice the Toma'muse® tomatoes. Whisk the lemon juice, oil, sugar and salt and pepper together in a bowl. Add the Toma'muse®, capers and gherkins and stir gently to combine. Cover and set aside for 15 minutes.
Score the snapper skin 2-3 times and season with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook 2 pieces of snapper, skin side down for 4 minutes, pressing down with a spatula to keep flat. Turn and cook for 1 minute or until just cooked through. Remove to a plate, skin side up. Keep warm while cooking the remaining snapper.
Combine the mayonnaise and harissa and spoon onto 4 serving plates. Top each with a piece of snapper. Add the coriander and mint to the Toma'muse®, stir gently and spoon over the snapper. Serve with crispy potatoes or fries.