Recipe by Kim Ong
Weightwatchers try this. It is perfect for small dinner at home.
Top Review by Nose
The flavors and textures in this meal complemented each other perfectly. It is indeed good for "small dinner at home," so you don't have to be self-conscious when you stir the watercress into the potatoes and then pile some snapper on each mouthful. The only problem I had with this recipe was the timing. It seems like it would help to have some indication how long things will take (I don't make mashed potatoes very often; I don't know these things!) If you follow the directions in order your fish may be cool by the time the champ is ready.
- 4 red snapper fillets (600g)
- freshly ground black pepper
- 150 ml extra virgin olive oil
- 1 lemon, cut into quarters
- 1 bunch watercress
- 1 kg peeled baking potato
- 225 g spring onions
- 300 ml milk
- 100 g butter
Directions See How It's Made
- For the fish-----------------------.
- Score the snapper on the skin side- cut deep enough so that the fillet does not curl when frying.
- Season with salt and pepper.
- Heat a thin film of olive oil in pan.
- Place fish skin side down in the pan until a crust forms.
- Turn over and cook till nicely browned.
- When ready, drain fish and arrange it on a serving dish.
- Garnish with lemon wedges and fresh watercress or a light green salad.
- For the champ------------------------.
- Dice potatoes in approx 3cm cubes and boil till soft.
- Dry the potatoes then mash them until completely smooth.
- Wash and slice the sping onions and infuse (simmer) in the milk over a low heat.
- Add the butter, the cooked spring onion and milk to the mashed potato and mix well.
- To make champ smooth and creamy, can add more milk if required.
- Then mix well.
- (optional) Add a scoop of champ to serving plate.