Moroccan Snapper Salad

INGREDIENTS

• Wild Caught King Snapper Portions - Skin On - 2 Portions
• Olive Oil
• Moroccan Seasoning - 3 tsp
• Mixed Leaf Salad (Baby Leaves & Beetroot) - 180g
• Cous Cous - 1 cup (dry)
• Corriander - 1/4 cup
• Lemon Juice - 1/2 lemon

INSTRUCTIONS

1. Coat the King Snapper portions in a little bit of olive oil and moroccan seasoning and rub seasoning evenly across the portions.
2. In a hot non-stick pan cook King Snapper portions. Ensure to flip occasionally until snapper is cooked all the way through or piping hot in centre and keep warm.
3. In a bowl add chosen salad mix, cous cous, roughly chopped corriander, olive oil and lemon juice then mix.
4. Plate salad and King Snapper.
5. Serve and enjoy!