- 0:20 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
With just a few pantry staples and some fresh ingredients, you can create this exciting grilled fish meal in a flash.
Ingredients
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1kg chat potatoes
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4 x 200g pieces snapper fillets, (see top tips) skin on, pin-boned
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50g butter, melted
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2 cloves garlic, crushed
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210g (3/4 cup) Tamar Valley Greek Style Yoghurt
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1 red onion, finely chopped
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1/4 cup thinly shredded basil
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1 lemon, zested
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110g (2/3 cup) pitted kalamata olives, halved
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1 bunch rocket, trimmed
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Lemon wedges, to serve
Method
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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.
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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.
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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.
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Step 4Divide yoghurt potatoes and grilled snapper among plates, then serve with lemon wedges.
- High protein
- Low carb
- Lower gi
Nutrition
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2353 kj
Energy
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19g
Fat Total
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10g
Saturated Fat
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6g
Fibre
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50g
Protein
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158mg
Cholesterol
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574.8mg
Sodium
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11g
Carbs (sugar)
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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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