Snapper With Lemon, Capers and Baby Potatoes
- Ready In:
- 750 g potatoes (baby or chats)
- 30 g butter
- 700 g red snapper (cut into 4 pieces (175g each)
- 30 g butter
- 2 tablespoons olive oil
- 2 tablespoons capers (drained or rinsed if they come in salt)
- 1⁄3 cup parsley (flat leaf chopped)
- 1⁄2 cup lemon juice
- 1⁄2 cup chives (cut into 2cm lengths)
- black pepper
- 1 lemon (cut into 4 wedges)
- Simmer the potatoes in salted water until they are tender (skin on).
- Season well with salt and pepper and coat them with the first lot of butter and keep warm.
- To cook the fish, heat a medium pan and add the second lot of butter and the olive oil.
- Cook the fish until it is golden brown on both sides and just cooked through (timing will depend on thickness).
- Place the fish onto warm serving plates.
- Add the capers, parsley and lemon juice to the pan, scraping up all the brown bits.
- Season well and pour over the fish.
- Fold the chives through the potatoes and serve those alongside with the lemon wedges.
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Loved the sauce, loved the capers and the lemon. I didn't have fresh parsley and chives (shame on me!), but since I'm getting ready to go out of town, I just used dried. This is wonderful. The potatoes are delicious exactly as stated, but even more delicious dragged through the lemon-caper sauce from the fish. Thanks for sharing!
I made this recipe using very fresh snapper filets; the potatoes were great, but we found that the sauce was too tangy for the fish, it seemed to overpower a bit. I am not sure why, maybe my lemon was more tangy because other reviewers especially liked the tanginess. I am surprised because we use lemon in many things
This is a wonderful recipe that becomes a wonderful meal. I had to use frozen snapper but thats a price you pay for moving away from the coast unfortunately. We both loved it and I found it easy to put together. The flavors are paired very well and I really enjoyed the capers. Thanks Pat for a winner that I'll make again. :D