With just a few pantry staples and some fresh ingredients, you can create this exciting grilled fish meal in a flash.
Ingredients
- 1kg chat potatoes
- 4 x 200g pieces snapper fillets, (see top tips) skin on, pin-boned
- 50g butter, melted
- 2 cloves garlic, crushed
- 210g (3/4 cup) Tamar Valley Greek Style Yoghurt
- 1 red onion, finely chopped
- 1/4 cup thinly shredded basil
- 1 lemon, zested
- 110g (2/3 cup) pitted kalamata olives, halved
- 1 bunch rocket, trimmed
- Lemon wedges, to serve
Method
- Step 1Place potatoes in a large saucepan of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 25 minutes or until tender. Drain, then place on a tray. Refrigerate for 15 minutes or until slightly cool.
- Step 2Meanwhile, preheat a grill to high. Place fish, skin-side down, on a greased oven tray. Combine butter and garlic in bowl, then brush over fish. Season with salt and pepper. Grill for 6 minutes or until just cooked. Rest for 5 minutes.
- Step 3Cut potatoes into wedges, then place in a large bowl with yoghurt, onion, basil, lemon zest, olives and rocket. Season and toss well to combine.
- Step 4Divide yoghurt potatoes and grilled snapper among plates, then serve with lemon wedges.
- High protein
- Low carb
- Lower gi
Nutrition
2353 kj
Energy
19g
Fat Total
10g
Saturated Fat
6g
Fibre
50g
Protein
158mg
Cholesterol
574.8mg
Sodium
11g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: Substitute any firm white fish, such as bream, kingfish, whiting or blue-eye trevalla, for snapper. Substitute kipfler potatoes for the chat potatoes.
For a variation on the potatoes, add a handful of mint leaves and halved, thinly sliced Lebanese cucumber with the potatoes in step 3.
Related Video
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef
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