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

Pan-fried snapper with a green herb salsa on fennel & chilli quinoa salad. Photo / Supplied

Quinoa salad

2 medium size pieces fennel, stalk cut off, bulbs halved lengthwise, then cut lengthwise into 2.5cm thick pieces
splash of Olivado Avocado Oil
½ cup steamed/blanched beans cut into 3cm pieces
½ red chilli, deseeded and finely sliced
½ cup quinoa
1 cup vegetable or chicken stock

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

Handful Italian parsley, fresh and roughly chopped
Handful English parsley, fresh and roughly chopped
Handful coriander, fresh and roughly chopped
1 spring onion, thinly sliced
zest of 1 lemon (or lime)
juice of 1 lemon, use the same lemon that you zested (or you can use a lime)
¹/³ cup parmesan cheese
½ avocado, firm and finely diced
3-5 tbsp Olivado Avocado Oil

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

180g snapper fillets
splash of Olivado High Heat Oil

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.