Snapper with Artichoke Hearts

Name: Snapper with Artichoke Hearts
Prep time: 20 min
Cook time: 10 min
Yield: Serves 4
Ingredients: 4 Snapper Fillets (skin on); 8 Artichoke Hearts, cut into quarters; 2 Small Zucchinis cut into ribbons; 2 French Shallots, finely diced; 1 Punnet of Cherry Tomatoes; 2 Tbsp of capers; Juice of ½ a lemon; 2 tbsp Vinegar; 4 tbsp Olive Oil; 1 Buinch Basil

10mins

4 Serves

A fresh dish for summer days or a light lunch/dinner. Enjoy with a crisp glass of Chardonnay!

Ingredients

4 Snapper Fillets (skin on)
8 Artichoke Hearts, cut into quarters
2 Small Zucchinis cut into ribbons
2 French Shallots, finely diced
1 Punnet of Cherry Tomatoes
2 Tbsp of capers
Juice of ½ a lemon
2 tbsp Vinegar
4 tbsp Olive Oil
1 Buinch Basil

Pairs perfectly with

Chardonnay
Buy the Wine

Method

Step 1

Salt the skin of the snapper fillets and leave for a few minutes to draw the moisture out. Pat the skin dry and season with salt again.

Step 2

Combine the artichokes, shallots, tomatoes, and capers in a bowl and season with salt a pepper. Squeeze over the lemon juice, vinegar and olive oil and mix gently again.

Step 3

Heat some olive oil in a frying pan and cook the fillets skin side down until the skin goes golden. Turn the fillets over and cook for another 30 seconds until they are cooked through.

Step 4

Remove the fish and serve with the salad mix and garnish with the parsley and basil.