Grilled snapper with yoghurt potatoes

Cooking Fish Grilled snapper with yoghurt potatoes

With just a few pantry staples and some fresh ingredients, you can create this exciting grilled fish meal in a flash.

Lables: High protein Low carb Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place potatoes in a large saucepan of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 25 minutes or until tender. Drain, then place on a tray. Refrigerate for 15 minutes or until slightly cool.
  2. Meanwhile, preheat a grill to high. Place fish, skin-side down, on a greased oven tray. Combine butter and garlic in bowl, then brush over fish. Season with salt and pepper. Grill for 6 minutes or until just cooked. Rest for 5 minutes.
  3. Cut potatoes into wedges, then place in a large bowl with yoghurt, onion, basil, lemon zest, olives and rocket. Season and toss well to combine.
  4. Divide yoghurt potatoes and grilled snapper among plates, then serve with lemon wedges.

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1kg chat potatoes
4 x 200g pieces snapper fillets, skin on, pin-boned
50g butter, melted
2 cloves garlic, crushed
210g Tamar Valley Greek Style Yoghurt
1 red onion, finely chopped
1/4 cup thinly shredded basil
1 lemon, zested
110g pitted kalamata olives, halved
1 bunch rocket, trimmed
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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