Pan-seared Moroccan Snapper with Zesty Spinach & Raisin Fregola Salad

1. Arrange the snapper fillets on a plate. Using 2 tablespoons of Moroccan paste, brush each side of the fillets generously till well coated. Set aside to marinate.
   
   

2. Bring a pot of salted water to the boil and cook the fregola as per the instructions on the pack. Drain and toss with a dash of olive oil to prevent sticking.
   
   

3. In a large serving bowl add in grated carrot, raisins, lemon zest and baby spinach leaves and gently toss.
   
   

4. To make the salad dressing, in a small bowl whisk together lemon juice, ¼ olive oil and the remaining ½ tablespoon of Moroccan paste. Season well with salt and pepper.
   
   

5. Pour the cooked fregola and salad dressing into the large serving bowl with the salad mix and toss well to combine. Set aside.
   
   

6. Heat a non-stick pan on medium-high heat and add in 1 tablespoon of olive oil. When the oil is hot, place in the marinated snapper fillets and sear for 2-3 minutes each side until just cooked through and opaque.
   

TO SERVE

Divide the fregola salad between serving plates and gently place over the seared snapper fillets.

Garnish with a squeeze of lemon and season with cracked pepper and sea salt.