Sesame Crusted Snapper
- Prep: 10
- Cook: 8 mins
- Serves: 4
- 4 200g snapper fillets, skinless
- 4 tbs sesame seeds
- 1 tbs olive oil
- pepper and salt
Season each snapper fillet with a pinch of salt and pepper. Place the sesame seeds on a plate and lay a fillet on the seeds, pressing down to ensure an even coating. Flip and coat the other side. Repeat with remaining fish.
Heat the olive oil in a large non-stick frypan over a medium-high heat. Place the fish in the pan and cook for 3-4 minutes on each side or until seeds are golden and the fish is cooked through.
Serve with our carrot salad with orange and ginger (see recipe) or a fresh garden salad.
For lunch, flake into a salad or wrap.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.