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.

Recipe «Grilled snapper with yoghurt potatoes» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.