Here is a very simple idea for a fast day feast. A perfectly seared snapper fillet paired with a vibrant fresh parsley and chive sauce. Ready in mere minutes. Prepare the sauce in advance and store in the refrigerator, or pulse in a small food processor as you sear the snapper to golden perfection. Serve with a lightly dressed salad. Today it’s crisp seasonal winter radicchio and fennel. All in all a delicious plate of food that’s low in calories and very, very good for you.

Seared Snapper Fillets
Serves 4 (210 Calories Per Fillet Serve) (Add 19 Calories Per Tablespoon Fresh Parsley And Chive Sauce)

4 x 180g snapper fillets, skin on, pin boned (720 calories)
1 tablespoon olive oil (120 calories)
a generous pinch of sea salt and good grinding of pepper

HEAT a heavy based fry pan over medium-high heat. Add olive oil.
SLASH skin at 1.5 cm intervals to allow heat to penetrate and prevent skin from curling. Pat dry.
SEASON  flesh-side of snapper with salt and pepper. When the oil is hot, add to pan skin-side down.
SEAR until the skin is golden brown and crispy, about 5 minutes.
TURN over and cook  flesh side for 1 to 2 minutes more,depending on the thickness of the fillet.
TO serve, place seared fillet on a plate and top with a generous dollop of fresh parsley and chive sauce (recipe follows) and a side salad.

Fresh Parsley And Chive Sauce
Makes 1 cup or 16 tablespoons (19 calories per tablespoon)

1 ½ cups fresh flat-leaf parsley leaves, picked from the stem (33 calories)
1 long green spring onion, coarsely chopped (8 calories)
¼ cup fresh chives, coarsely chopped (4 calories)
2 tablespoons extra-virgin olive oil (240 calories)
2 teaspoons Dijon mustard (10 calories)
juice and finely grated zest of half a small lemon (6 calories)
a generous pinch of sea salt and good grinding of pepper

PLACE the parsley, spring onion chives, olive oil, mustard lemon zest and juice into the small bowl of a food processor with a tablespoon of water.
PULSE until smooth. Season to taste with sea salt and freshly ground pepper.
SPOON into a small bowl, cover with cling wrap and store in the refrigerator until ready to serve.