Pan-Fried Snapper With Chickpea And Zucchini Salad

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donna hay


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1 x 400g chickpeas (garbanzos), drained

2 zucchini (courgettes), grated

80 g baby spinach

½ cup coriander (cilantro)

1 tablespoon finely grated lemon rind

¼ cup (60ml) lemon juice

sea salt and cracked black pepper

4 x 150g snapper fillets, skin on and pin-boned+

¼ cup (60ml) olive oil, plus extra, for drizzling

lemon wedges, to serve

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