pan-fried snapper with chickpea and zucchini salad
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pan-fried snapper with chickpea and zucchini salad
  • 1 x 400g chickpeas (garbanzos), drained
  • 2 zucchini (courgettes), grated
  • 80g 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