- 4 x 180g fat snapper fillets
- Canola oil
- 1/4 head white drumhead cabbage
- 4 sticks celery
- 1 lebanese cucumber, peeled and diced
- 1/4 cup low-fat yoghurt
- 1 teaspoon quince jelly
- 1 red apple
- 30g feta, crumbled
- 1 lemon, cut in half
- Lemon wedges, to serve
- Step 1Pat fish with paper towel to dry. Scrape the back of a knife along the skin side to draw more moisture. Wipe this with paper towel. Season the skin with salt and pop on a plate in the fridge, skin side up, for 15 minutes. Again, use a knife to scrape off the salt and then wipe off any moisture or salt residue. Now bring the fish up to room temperature, which will take about 15 minutes.
- Step 2To make the salad: Slice the cabbage lengthwise and then across. Place the diced celery and cucumber on top of cabbage.
- Step 3To make the dressing: Mix yoghurt with 1 tablespoon of water and then the quince jelly, so it marbles the whiteness with seams of garnet.
- Step 4Put the oil in a non-stick pan over a high heat. Slip the fillets in skin side down. Turn the heat down to medium and let the fillets cook untouched for about 3 minutes. While the skin is crisping, cut two fat cheeks off either side of the apple. Thinly slice each cheek and then cut into batons.
- Step 5Check the fish by easing up one fillet. Remove pan from the heat and let the residual heat finish off cooking the fillets. Now, toss the feta and apple into the salad. Squeeze half a lemon over the salad and toss with your fingers. Squeeze lemon juice over the fish or serve with a lemon wedge.
- Author: Matt Preston
- Publication: Taste.com.au