Snapper With Lemon, Capers & Baby Potatoes

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our local state paper The West Australian by Margaret Johnson. Times at this point are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Simmer the potatoes in salted water until they are tender (skin on).

Step 2

Season well with salt and pepper and coat them with the first lot of butter and keep warm.

Step 3

To cook the fish, heat a medium pan and add the second lot of butter and the olive oil.

Step 4

Cook the fish until it is golden brown on both sides and just cooked through (timing will depend on thickness).

Step 5

Place the fish onto warm serving plates.

Step 6

Add the capers, parsley and lemon juice to the pan, scraping up all the brown bits.

Step 7

Season well and pour over the fish.

Step 8

Fold the chives through the potatoes and serve those alongside with the lemon wedges.

Tips & Variations


No special items needed.

Related

Luvcookn

Lovely snapper! I did not use the potatoes as I made your http://www.recipezazz.com/recipe/soba-noodle-salad-with-peanut-sauce-18375 to go with it. Instead of the parsley, I used cilantro. Did find that the sauce was a wee bit acidic, so added a sprinkling of sugar. Will be made again when I am able to get fresh snapper! Thank you for sharing Pat!

review by:
(10 Feb 2017)

ellie

We really enjoyed this fish dish served with mixed veggies. Forgot the parsley but otherwise made as directed. Thanks for sharing!

review by:
(26 Oct 2014)