Step 1

Combine spinach, cannellini beans, onion, capsicum and chilli in a bowl. Whisk together the lemon juice, oil and sugar in a separate bowl. Pour over the spinach mixture and toss to combine.

Step 2

Heat a barbecue flat plate or frying pan over high heat. Spray pan with olive oil spray to grease. Add the snapper and cook for 2 minutes each side or until the flesh flakes easily when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm.

Step 3

Add the lemon, cut-side down, to the pan and cook for 1-2 minutes each side or until golden and caramelised.

Step 4

Divide the spinach mixture among serving plates. Top with the snapper and serve with the caramelised lemon.