Pork and apple rissoles
25 mins
4 200g snapper fillets, skinless
4 tbsp sesame seeds
1 tbsp olive oil
Salt & pepper
You can swap:
Step 1
Season each snapper fillet with a pinch of salt and pepper.
Step 2
Place the sesame seeds on a plate and lay a fillet on the seeds, pressing down to ensure an even coating.
Step 3
Flip and coat the other side. Repeat with remaining fish.
Step 4
Heat the olive oil in a large non-stick frypan over a medium-high heat.
Step 5
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.
Serving suggestion: serve with our carrot salad with orange and ginger or a fresh garden salad.
Food safety tip: if you are packing for lunch, fish needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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