Pan Fried Snapper With Chickpea And Zucchini Salad

Pan-Fried Snapper With Chickpea And Zucchini Salad

Pan-Fried Snapper With Chickpea And Zucchini Salad

By Donna Hay
Serves 10

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Details
  • Servings:   10
  • Calories:   284
  • Protein:   22g
  •  
  • Fiber:   8g
  • Sugar:   6g
  • Carb Total:   23g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   10g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   starter, salad
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Cuisine
  • american
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Ingredients
  • 1 x 400g chickpeas (garbanzos), drained
  • 2 zucchini (courgettes), grated
  • 80 g baby spinach
  • ½ cup coriander (cilantro)
  • 1 tablespoon finely grated lemon rind
  • ¼ cup (60ml) lemon juice
  • sea salt and cracked black pepper
  • 4 x 150g snapper fillets, skin on and pin-boned+
  • ¼ cup (60ml) olive oil, plus extra, for drizzling
  • lemon wedges, to serve
Instructions

Pan-Fried Snapper With Chickpea And Zucchini Salad serves 10 original recipe by Donna Hay.

View original preparation instructions

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