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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.
ingredients
Pacific Snapper
Fennel Salad
directions
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.