25 Feb Snapper with English Spinach and Avocado, Mango Salasa
Need a Summer dinner than can cook in a few minutes and compliment your yoga or Pilates practise? Try this simply to cook meal with ingredients you can find in the average Lane Cove home.
Ingredients
400g Snapper
1/2 Lime juice
15g chopped shallots
80g golden cherry tomatoes sliced
84g cucumber diced
64g English spinach
70g avocado sliced and diced
1/2 Mango cheek diced
Method:
Spray pan with rice bran oil, season fish and cook over medium heat
Wash English spinach and set aside equal portions on two plates
In a bowl combine the other ingredients and finish with the avocado and mix in with salt and pepper to taste
Flip the fish to cook the other side and then service the fish on top of the English spinach bed with salsa on top
Enjoy with some chilled water with a slice of lemon
Serves 2
Carbs 9.3g Protein 50.8g Fat 13.1g
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