Snapper with Summer Potato Salad November 19, 2018

Garlic and thyme snapper with summer potato salad

Try this garlic and thyme-infused snapper served with potato and beetroot salad perfect meal for a summer barbie. Check out the original recipe here.

INGREDIENTS:

  • 750g baby potatoes
  • 4 snapper fillets
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • garlic clove, crushed
  • 2 tablespoons olive oil
  • 250g cooked baby beetroot, drained, cut into wedges
  • 1/2 bunch radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 60g baby rocket– check out our Roebuck farm salad options in store
  • 1/4 cup vinaigrette dressing
  • Extra thyme, to serve
  • Extra lemon zest, to serve
  • Lemon wedges, to serve

 

METHOD:

  1. Cook the potato in a large saucepan of salted boiling water for 10 mins or until tender. Drain well. Set aside until cool enough to handle. Thinly slice.
  2. Meanwhile, combine thyme, lemon zest, garlic and oil in a bowl.
  3. Place fish in a shallow glass or ceramic dish and pour over oil mixture. Toss to coat.
  4. Heat a lightly greased barbecue grill or chargrill on medium-high. Cook the fish for 4 mins each side or until cooked through.
  5. Combine the potato, beetroot, radish, onion and rocket in a bowl. Drizzle with dressing. Toss to combine.
  6. Serve fish with potato salad, extra thyme, lemon zest and lemon wedges. Season.

 

 

Categories: Recipes
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