Sesame crusted snapper
4 x 200g snapper fillets, skinless
4 tbsp sesame seeds
1 tbsp olive oil
Salt & pepper
Season each snapper fillet with a pinch of salt and pepper. Place the sesame seeds on a plate and lay a fillet on the seeds, pressing down to ensure an even coating. Flip and coat the other side. Repeat with remaining fish.
Heat the olive oil in a large non-stick frypan over a medium-high heat. Place the fish in the pan and cook for 3-4 minutes on each side or until seeds are golden and the fish is cooked through.
Serve with our carrot salad with orange and ginger.
- For lunch, flake into a salad or wrap.
- Try this coating with chicken strips.