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Snapper with summer potato salad

Cook Difficulty

Easy

Cook Time

30 min

Ingredients

750g baby potatoes

4 snapper fillets

1 tablespoon fresh thyme leaves

1 teaspoon lemon zest

garlic clove, crushed

2 tablespoons olive oil

250g cooked baby beetroot, drained, cut into wedges

1/2 bunch radishes, thinly sliced

1/2 red onion, thinly sliced

60g baby rocket

1/4 cup vinaigrette dressing

Extra thyme, to serveExtralemon zest, to serve

Lemon wedges, to serve

This snapper dish is the perfect summer dish to chuck on the barbeque–serve it up with a seasonal beetroot salad and a side of potatoes.

Method
  1. Cook the potato in a large saucepan of salted boiling water for 10 mins or until tender. Drain well. Set aside until cool enough to handle. Thinly slice.
  2. Meanwhile, combine thyme, lemon zest, garlic and oil in a bowl.
  3. Place fish in a shallow glass or ceramic dish and pour over oil mixture. Toss to coat.
  4. Heat a lightly greased barbecue grill or chargrill on medium-high. Cook the fish for 4 mins each side or until cooked through.
  5. Combine the potato, beetroot, radish, onion and rocket in a bowl. Drizzle with dressing. Toss to combine.
  6. Serve fish with potato salad, extra thyme, lemon zest and lemon wedges. Season.

Recipe courtesy of Egmont Seafoods.