Recipe by I'mPat
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.
Top Review by ~SarahBeth~
I could not find snapper (which is sad becasue I LOVE snapper) so I used some frozen grouper fillets that I had on hand. It seemed to do really well for this recipe. The only change I made was to reduce the 1/3 cupe olive oil to about 1 1/2 Tbs. I did squeeze a little fresh lemon juice onto the fish to give it a little zing. I served with steamed green beans! Great low fat meal! Thanks for posting! Made for 1-2-3 Hits December 2009!
- 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 See How It's Made
- Cut 4 fillets in half and set aside.
- Simmer baby potatoes in salted water until they are tender and cut into 3cm sections.
- 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).
- Add the dressing to the cooked potatoes while they are still hot so they soak up the dressing.
- 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.
- When ready to serve, fold the basil through the potatoes.
- Serve the 2 pieces of fish and a quarter of the potatoes with some rocket leaves or baby green leaves if desired.