Red Snapper On Carrot, Orange, Coriander Salad - cooking recipe

Ingredients

4 (8 oz.) snapper fillets, skin on and scored
1 Tbsp. light olive oil

Preparation

Make salad and vinaigrette dressing.
In a nonstick pan, heat up a tablespoon of olive oil.
Dry snapper fillets with a tea towel and season with salt and pepper.
Place in the pan skin side down and cook on high heat until crisp, turn the heat down.
Cook until just soft in the center.
Remove and drain on a plate. Leave to rest 5 minutes in a warm place.\tBoil potatoes.\tDrain and toss with butter and parsley.