3-4 minutes. Flip the fish, turn off the heat and leave the fish in the hot frying pan for a further 2 minutes. Remove from the pan. 6. To serve, place a spoon of quinoa on a serving dish and place the snapper fillet on top. Dress the salad with the salad dressing and place on top of the snapper. Make sure that some of the watercress, beetroot and chilli from the dressing is visible on top. Drizzle a little of the dressing around the plate. Serve with a wedge of lemon.