Snapper and Garlic Potatoes – a delicious recipe with red snapper, potatoes, lemon, olive oil, garlic, spring onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut 4 fillets in half and set aside.
2
Simmer baby potatoes in salted water until they are tender and cut into 3cm sections.
3
Meanwhile make the dressing (while potatoes are cooking) by combining the lemon, oil, garlic, spring onions and seasoning (I would recommend you put all ingredients into a jar, seal and shake well).
4
Add the dressing to the cooked potatoes while they are still hot so they soak up the dressing.
5
Heat a little extra olive oil in a heavy frypan/skillet and cook the fish pieces until they are golden on both sides and just cooked through.
6
When ready to serve, fold the basil through the potatoes.
7
Serve the 2 pieces of fish and a quarter of the potatoes with some rocket leaves or baby green leaves if desired.
372
kcal
Calories
20
g
Fat
44
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 (175 g) red snapper fillets, 750 g potatoes (baby potatoes), 1 lemon (zest and juice of), ⅓ cup olive oil, and more.
Yes, Snapper and Garlic Potatoes falls under the General 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.
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