Snapper With Lemon, Capers & Baby Potatoes
Recipe: #15115
October 24, 2014
Categories: Snapper, Potatoes Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, more
"From our local state paper The West Australian by Margaret Johnson. Times at this point are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
3 Reviews
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