• 4 red snapper fillets, about 175 g (6 oz) each
  • 250 g (8 oz) baby leaf spinach
  • 1 teaspoon pumpkin seeds
  • 1 teaspoon sunflower seeds
  • 2 teaspoons olive oil
  • 1 bunch of spring onions, shredded, to garnish

Heat a griddle pan over a medium heat, add the snapper fillets and cook for 4 minutes on each side or until cooked through and the fish flakes easily when pressed with a fork.

Meanwhile, steam the spinach until just tender. Drain well, then mix the pumpkin seeds, sunflower seeds and oil with the spinach in a bowl. Serve immediately with the snapper fillets on top, garnished with the shredded spring onions.

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