Snapper with Artichoke Hearts

Snapper with Artichoke Hearts

10 minutes
4 Serves

A fresh dish for summer days or a light lunch/dinner. Enjoy with a crisp glass of Chardonnay!


  • 4 Snapper Fillets (skin on)
  • 8 Artichoke Hearts, cut into quarters
  • 2 Small Zucchinis cut into ribbons
  • 2 French Shallots, finely diced
  • 1 Punnet of Cherry Tomatoes
  • 2 Tbsp of capers
  • Juice of \u00bd a lemon
  • 2 tbsp Vinegar
  • 4 tbsp Olive Oil
  • 1 Buinch Basil


  1. Salt the skin of the snapper fillets and leave for a few minutes to draw the moisture out. Pat the skin dry and season with salt again.
  2. Combine the artichokes, shallots, tomatoes, and capers in a bowl and season with salt a pepper. Squeeze over the lemon juice, vinegar and olive oil and mix gently again.
  3. Heat some olive oil in a frying pan and cook the fillets skin side down until the skin goes golden. Turn the fillets over\rand cook for another 30 seconds until they are cooked through.
  4. Remove the fish and serve with the salad mix and garnish with the parsley and basil.