Name: Crispy Red Snapper With Potato Salad
Yield: 4 servings
Ingredients: 4 None Red Snapper fillets; 1 tbsp oil; 1 lb small new potatoes, washed, halved; 1 None small red onion, thinly sliced; 2 tbsp parsley, chopped; 1 tbsp baby capers, rinsed; 1/3 cup light sour cream; 2 tbsp mayonnaise; 1 tbsp lemon juice; None None baby arugula leaves, to serve; None None lemon wedges, to serve

Servings: 4 persons

4 None Red Snapper fillets
1 tbsp oil
1 lb small new potatoes, washed, halved
1 None small red onion, thinly sliced
2 tbsp parsley, chopped
1 tbsp baby capers, rinsed
1/3 cup light sour cream
2 tbsp mayonnaise
1 tbsp lemon juice
None None baby arugula leaves, to serve
None None lemon wedges, to serve

1
Brush fish with oil and season to taste. Cover and chill until needed.
2
For the potato salad, place potatoes in a saucepan of salted water. Bring to a boil and cook for 8-10 mins until just tender. Drain well and cool slightly. In a large bowl, combine potatoes, onion, parsley and capers.
3
For the dressing, whisk together the sour cream, mayonnaise and lemon juice. Season to taste. Drizzle dressing over potato salad and toss gently.
4
Heat a large frying pan on high. Cook fish, skin-side down, for 4-5 min,s until crisp and golden. Flip and cook 1-2 more mins until flesh flakes, when tested with a fork. Serve with potato salad, arugula and lemon wedges.

No nutritional information available.

No additional tips available.

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

Crispy Red Snapper With Potato Salad

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