Pan Fried Snapper With Lemon And Spinach Salad - cooking recipe

Ingredients

4 None snapper fillets, about 8 oz each
2 tbsp olive oil
1 None lemon
1/3 cup raisins, chopped coarsely
1/3 cup toasted pine nuts
2 tbsp coarsely chopped Italian parsley
None None salt and freshly ground black pepper
5 cups baby spinach
None None lemon wedges and crusty bread, for serving

Preparation

Score the skin of the fish three times at the thickest part. Heat one tablespoon of the oil in a large pan and cook the fish until browned on both sides and just cooked through.
Remove fish from pan and transfer to a plate and cover to keep warm. Remove rind from lemon using a zester. Squeeze juice from the lemon (you will need about 2 tablespoons). Combine zest, juice, raisins, nuts, parsley and remaining oil in a small bowl and season to taste with salt and pepper.
Divide the spinach among serving plates, top with the fish and the raisin lemon salad. Drizzle with any remaining dressing. Serve with lemon wedges and crusty bread, if desired.