Seared snapper with spinach, white bean & chilli salad

From time to time we decided to have fish for a change. It's low in fat, healthy and very easy to cook. Golden pan-fried snapper with a tasty bean salad makes for a flavorsome and filling meal. You can make it in no time, it takes 20 minutes to prepare and only 10 minutes to cook and this recipe serves 4! You and your family will love it. 

Ingredients

• 1 bunch English spinach, stems trimmed, washed, dried, finely shredded
• 2 x 400g cans cannellini beans, rinsed, drained
• 1 small red onion, finely chopped
• 1 red capsicum, deseeded, finely chopped
• 1/2 tsp dried chilli flakes
• 2 tbs fresh lemon juice
• 2 tsp olive oil
• 1/2 tsp caster sugar
• Olive oil spray
• 4 (about 150g each) snapper fillets
• 2 lemons, quartered

Method

1. Combine spinach, cannellini beans, onion, capsicum and chilli in a bowl. Whisk together the lemon juice, oil and sugar in a separate bowl. Pour over the spinach mixture and toss to combine.
2. Heat a barbecue flat plate or frying pan over high heat. Spray pan with olive oil spray to grease. Add the snapper and cook for 2 minutes each side or until the flesh flakes easily when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm.
3. Add the lemon, cut-side down, to the pan and cook for 1-2 minutes each side or until golden and caramelised.
4. Divide the spinach mixture among serving plates. Top with the snapper and serve with the caramelised lemon. Enjoy!

(Source: taste.com)