Pan-fried snapper with a green herb salsa on fennel & chilli quinoa salad

Quinoa salad

2	Fennel bulbs, stalk cut off, bulbs halved legthwise then cut lengthwise into 2.5cm thick pieces
1 splash	Avocado oil
½ cup	Green beans, steamed/blanched vut into 3cm pieces
½	Red chillies, deseeded and finely sliced
½ cup	Quinoa (Main)
1 cup	Vegetable stock, or use chicken stock

Green herb salsa

1 handful	Flat leaf (Italian) parsley, fresh and roughly chopped
1 handful	Fresh parsley, roughly chopped
1 handful	Fresh coriander, roughly chopped
1	Spring onion, thinly sliced
1	Lemon, zest and juice (or use a lime)
½	Avocados, firm and finely diced
⅓ cup	Parmesan cheese, grated
3 Tbsp	Avocado oil

Snapper

1 splash	Oil, use a high heat oil
180 g	Snapper fillets (Main)

Directions

Quinoa salad

1. Preheat the oven to 200C. Place fennel into and roasting dish and toss in avocado oil. Roast these for 25-35 minutes.
2. Place quinoa into a saucepan with stock and bring to the boil. When it's at the boil cover with a tight fitting lid and turn down to a simmer for 15 minutes.
3. Mix together all the ingredients when ready to serve. Season to taste.

Green herb salsa

1. Place the fresh herbs into a small blender and roughly blitz.
2. Mix together all the above ingredients into a paste and season to taste.

Snapper

1. Once the herb salsa and quinoa salad are ready, heat the oil in a pan over high heat.
2. Add snapper fillets and cook for 4-6 minutes each side depending on how thick the fillets are.
3. To test, use a fork to gently see if the flesh just breaks away when you insert it. You don't want to overcook and dry the fillet out. Serve.