We've been the happy recipients again of fresh snapper caught by my daughter Rachel and partner Rod in the Hauraki Gulf. So for dinner tonight it was freshly caught snapper, wholemeal couscous tossed with lots of parsley and feta , tomato salad with basil, and butter lettuce tossed with cucumber and avocado. So good!
To cook the snapper I heated the frying pan until really hot, then sprayed it with avocado oil spray ( as avocado has a high burning point). Floured the snapper fillets with seasoned flour, then tossed them through a beaten egg and fried them on one side. Before turning I sprayed the fillets with more avocado oil. The result was fish which was tender inside but and alittle crusty on th eouter.
We have so much flat leaf parsley growing in the garden right now that I chopped a large bunch of it, added it to aome wholemeal couscous, and small cubes of feta and dressed it with lemon juice and olive oil.
The tomato salad was simply freshly harvested and sliced tomatoes with a drizzle of balsamic vinegar.
And the lettuce salad had cucumber and avocado added.