Pan-fried fish with lemon, caper and avocado salad

Pan-fried fish with lemon, caper and avocado salad
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

Featured in
Snapper recipes, Fish recipes


  • 4 x 200g red snapper fillets, skin on
  • 1 teaspoon fennel seeds, ground
  • 1 teaspoon coriander seeds, ground
  • 1/3 cup (80ml) olive oil
  • 2 witlof, leaves separated
  • 1/2 curly endive, leaves picked, washed
  • 1 small radicchio, torn into bite-sized pieces
  • 1 avocado, sliced
  • 2 tablespoons baby capers
  • 2 lemons, peeled and segmented, plus extra wedges, to serve
  • Juice of 1 orange
  • 1/3 cup (80ml) extra virgin olive oil


  • Step 1
    Cut fish in half diagonally. Score 3 slashes into skin of each piece, then rub liberally with spices. Season to taste with salt and pepper. Heat 2 tablespoons olive oil in a large, non-stick frying pan over medium heat. Cook 1/2 the fish, skin-side down, for 4 minutes, then turn fish and cook for a further 2 minutes. Set aside and cover to keep warm. Repeat with remaining olive oil and fish.
  • Step 2
    Combine witlof, endive, radicchio, avocado, capers and lemon segments in a bowl. Add orange juice and extra virgin olive oil. Toss to combine. Season to taste. Serve fish with salad and lemon wedges.

  • Low carb
  • Low sodium
  • Low sugar


  • 2807 kj


  • 53g

    Fat Total

  • 10g

    Saturated Fat

  • 5g


  • 44g


  • 122mg


  • 268.56mg


  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


Hint: This sharp-flavoured salad is a versatile side dish, complementing most white meats and seafood. Vary it by adding pieces of crisp fried prosciutto, or canned cannellini and borlotti beans for vegetarians. Cheeses such as pecorino or parmesan would also work well.

  • Author: Lisa Featherby
  • Image credit: Andrew Lehmann
  • Publication: Notebook:



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