Crispy Red Snapper With Potato Salad Recipe

Name: Crispy Red Snapper With Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red snapper fillets; 1 tablespoon oil; 1 pound small new potatoes washed, halved; 1 red onion small, thinly sliced; 2 tablespoons parsley chopped; 1 tablespoon baby capers rinsed; 1/3 cup light sour cream; 2 tablespoons mayonnaise; 1 tablespoon lemon juice; arugula leaves baby, to serve; lemon wedges to serve

Servings: persons

4 red snapper fillets
1 tablespoon oil
1 pound small new potatoes washed, halved
1 red onion small, thinly sliced
2 tablespoons parsley chopped
1 tablespoon baby capers rinsed
1/3 cup light sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
arugula leaves baby, to serve
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.

224

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 11 ingredients. The key ingredients include: 4 red snapper fillets, 1 tablespoon oil, 1 pound small new potatoes washed, halved, 1 red onion small, thinly sliced, and more.

Yes, Crispy Red Snapper With Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Red Snapper With Potato Salad

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