Grilled snapper with yoghurt potatoes

Grilled snapper with yoghurt potatoes


With just a few pantry staples and some fresh ingredients, you can create this exciting grilled fish meal in a flash.

The ingredient of Grilled snapper with yoghurt potatoes

  1. 1kg chat potatoes
  2. 4 x 200g pieces snapper fillets, (see top tips) skin on, pin-boned
  3. 50g butter, melted
  4. 2 cloves garlic, crushed
  5. 210g (3/4 cup) Tamar Valley Greek Style Yoghurt
  6. 1 red onion, finely chopped
  7. 1/4 cup thinly shredded basil
  8. 1 lemon, zested
  9. 110g (2/3 cup) pitted kalamata olives, halved
  10. 1 bunch rocket, trimmed
  11. Lemon wedges, to serve

The instruction how to make Grilled snapper with yoghurt potatoes

  1. Place 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.
  2. Meanwhile, 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.
  3. Cut potatoes into wedges, then place in a large bowl with yoghurt, onion, basil, lemon zest, olives and rocket. Season and toss well to combine.
  4. Divide yoghurt potatoes and grilled snapper among plates, then serve with lemon wedges.

Nutritions of Grilled snapper with yoghurt potatoes

fatContent: 562.367 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 50 grams protein
sodiumContent: 158 milligrams cholesterol

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