Save the fennel fronds from the fennel in the salad for a nice garnish for the snapper. This combination has great fresh flavours – perfect for a summertime meal. Instead of pan-frying, you could also grill the fish. Just rub fish with some of the olive oil before grilling.
Mix cumin, parsley, thyme, coriander and lemon zest together in a bowl. Season the fish with salt and pepper and rub the herb and spice mixture over fish. Add 2 tbsp. olive oil to a large non-stick sauté pan over medium high heat. Pan sear fish for 2 minutes per side. Squeeze lemon juice over the fish and drizzle with remaining 1 tbsp. olive oil. Cover and steam for 2 to 3 minutes or until fish is just cooked through.
Combine the sherry vinegar, olive and lemon juice in a large bowl. Add the fennel, carrot and red onion. Season with salt, pepper and pinch of sugar. Add parsley and toss.