Barbecued Fish With Crisp Potatoes Recipe

Name: Barbecued Fish With Crisp Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 potatoes, peeled, sliced; 6 (900 g) firm fish fillets (such as snapper); 1 tablespoon olive oil; sea salt and black pepper; 6 tomatoes, flesh finely diced; 2 green onions, finely sliced; 2 garlic cloves, crushed; 2 tablespoons capers; 1 tablespoon shredded basil leaves; 1 tablespoon extra virgin olive oil

Servings: persons

1
Boil potatoes for 12-15 minutes, until tender.
2
Meanwhile, preheat a flat barbecue grill to a medium-high heat.
3
Slice and place cooked potatoes on preheated grill and cook for 5 minutes, until each side is crispy.
4
While potatoes are cooking, season fish with olive oil, salt and pepper.
5
Push potatoes to one side and cook fish on the grill for 5-6 minutes, until golden and flesh has turned opaque.
6
Combine tomatoes, spring onions, garlic and capers.
7
Stir through basil leaves and extra virgin olive oil.
8
Spoon mixture on top of fish fillets and serve with crispy potatoes.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 potatoes, peeled, sliced, 6 (900 g) firm fish fillets (such as snapper), 1 tablespoon olive oil, sea salt and black pepper, and more.

Yes, Barbecued Fish With Crisp Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Fish With Crisp Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions