Crunchy Crust Snapper with Broccoli Steaks

Preparation time: 10 Minutes | Cooking Time: 20 Minutes | Serves: 2

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  • 1 packet Slendier Angel Hair Style
  • 2 slices whole broccoli head, about 1cm thick
  • 2 tbs extra virgin olive oil, plus extra for brushing
  • 2 fillets snapper or other soft white fish
  • 2 tbs sesame oil
  • 1 long red chilli, split and finely sliced
  • 1 clove garlic, crushed
  • 2 tbs pine nuts, toasted


  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. Prepare the Slendier Angel Hair Style according to the directions on the packet. Dry well between layers of paper towel, then spread thinly on the lined baking tray, avoiding clumps of noodles. Place the tray into the preheated oven and dry out the noodles until they are golden brown and crisp, about 30 minutes. Once dried, remove ray from the oven and set aside to cool.
  3. Place the broccoli steaks on to a flat plate lined with paper towel, cover with cling film and microwave on high until broccoli is just cooked through, about 2 to 3 minutes.
  4. Place a large, non-stick griddle or frypan over medium–high heat. Brush the broccoli steaks with extra virgin olive oil then place on the pan until just seared, turning once, about 1 minute on each side.
  5. Meanwhile, place a medium non-stick frypan over medium–high heat. Season the snapper fillets. Add 2 tablespoons extra virgin olive oil to the pan then the snapper fillets, skin side down. Cook the snapper for 2 to 3 minutes on the skin side, then turn and cook for a further 1 to 2 minutes or until just cooked through.
  6. Remove snapper from the pan and set aside until ready to serve. In the same pan, add the sesame oil, chilli and garlic and fry very quickly, stirring constantly, about 30 seconds. Remove mixture from pan immediately to prevent burning.
  7. To serve, place one broccoli steak on each serving plate. Spoon the sesame oil and chilli mixture over each steak. Sprinkle with toasted pine nuts.
  8. Top each broccoli steak with a snapper fillet. Using fingers, break up the dried angel hair into fine shards then sprinkle a thick layer over the fish to serve.

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