Avoid adding the fish to the citrus dressing before serving. The dressing should be added only 10 minutes before serving
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | Latin American |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 386 |
| Fat | 16.6g |
| Saturates | 1.9g |
| Protein | 35.7g |
| Carbs | 25.1g |
| Sugars | 6.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the dressing, juice the lemons, then combine the juice with the tabasco, ½ tsp of salt and sugar. Stir until the sugar has dissolved.
Heat the oil to 180°C in a small pot.
Finely slice the onions.
Combine the flour and the rest of the salt, and toss the onion slices through the flour. Drop the slices into the hot oil and fry until golden and crisp. Drain on paper towels.
Slice the snapper fillet into 2cm-thick slices. Finely slice the tomatoes. Arrange the snapper and tomato on 4 serving plates.
Finely slice the serrano chilli and divide between the plates along with the basil.
Ten minutes before serving, drizzle with the dressing and serve immediately once the fish turns opaque.
