Snapper and Garlic Potatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From our local state newspaper. Any white fleshed fish depending on what is seasonal is recommended. To complete the dish it is suggested you serve with rocket leaves or mixed greens. If you can't get baby potatoes just cut larger ones into 3cm chunks. Times are estimated. Ingredients:
4 (175 g) red snapper fillets |
750 g potatoes (baby potatoes) |
1 lemon (zest and juice of) |
1/3 cup olive oil |
1 tablespoon garlic (minced) |
1 cup spring onion (scallions finely sliced) |
salt (to taste) |
pepper (to taste) |
1/2 cup basil leaves (roughly chopped or torn) |
1 lemon (cut into 4 wedges) |
Directions:
1. Cut 4 fillets in half and set aside.
2. Simmer baby potatoes in salted water until they are tender and cut into 3cm sections.
3. Meanwhile make the dressing (while potatoes are cooking) by combining the lemon, oil, garlic, spring onions and seasoning (I would recommend you put all ingredients into a jar, seal and shake well).
4. Add the dressing to the cooked potatoes while they are still hot so they soak up the dressing.
5. Heat a little extra olive oil in a heavy frypan/skillet and cook the fish pieces until they are golden on both sides and just cooked through.
6. When ready to serve, fold the basil through the potatoes.
7. Serve the 2 pieces of fish and a quarter of the potatoes with some rocket leaves or baby green leaves if desired.
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