Snapper With Lemon, Capers & Baby Potatoes
October 24, 2014
"From our local state paper The West Australian by Margaret Johnson. Times at this point are estimated."
- Serving Size: 1 (473.3 g)
- Calories 498.6
- Total Fat - 21.8 g
- Saturated Fat - 9.2 g
- Cholesterol - 97 mg
- Sodium - 372.9 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 7.1 g
- Sugars - 4.2 g
- Protein - 40.4 g
- Calcium - 109 mg
- Iron - 2.3 mg
- Vitamin C - 71.4 mg
- Thiamin - 0.3 mg
Simmer the potatoes in salted water until they are tender (skin on).
Season well with salt and pepper and coat them with the first lot of butter and keep warm.
To cook the fish, heat a medium pan and add the second lot of butter and the olive oil.
Cook the fish until it is golden brown on both sides and just cooked through (timing will depend on thickness).
Place the fish onto warm serving plates.
Add the capers, parsley and lemon juice to the pan, scraping up all the brown bits.
Season well and pour over the fish.
Fold the chives through the potatoes and serve those alongside with the lemon wedges.
Tips & Variations
No special items needed.