Little Gem Lettuce Cups with Snapper and Lemon Aioli
Ingredients
- 3 tbs olive oil
- 2 tbs Moroccan seasoning
- 600g skinless fresh snapper fillets
- Rustic baguette
- 1 cup flat leaf parsley leaves
- 100g butter, softened
- 2 tbs chopped chives
- 1 carrot, peeled, coarsely grated
- 1 cup shredded red cabbage
- 3 red radish, scrubbed, thinly sliced
- 1 x 2 pack Hydro Little Gem Lettuce, leaves separated
- ½ cup Praise Deli Style Lemon Aioli
How to make it
- Combine half the oil with seasoning in a bowl. Cut snapper into 2cm thick pieces. Add to bowl and stir gently to coat. Cover. Refrigerate 5-10 minutes.
- Preheat oven 180°C fan forced. Cut baguette in half crossways then lengthways. Chop half the parsley and mix with butter and chives. Spread over the cut side of baguette. Place onto a tray, butter side up, cook 5-8 minutes until hot. Slice into pieces.
- Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook fish in batches for 2-3 minutes, turning often until cooked through. Remove to a plate.
- Combine carrot, cabbage, radish and remaining parsley leaves in a bowl and season. Arrange gem lettuce leaves on a large serving platter, top with salad then fish. Drizzle with lemon aioli and serve with herbed baguette.
