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

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

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.

No additional tips available.

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

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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.

Barbecued Fish With Crisp Potatoes

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