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Pan-Fried Snapper with Roasted Tomatoes and Salsa Verde

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Roasted Tomatoes, place the tomatoes onto a non-stick baking tray, drizzle with oil and season with salt and pepper.
  • Place into the oven and cook until the tomatoes have caramelised and collapsed, about 50 minutes.
  • Remove from the oven and cut the stems into smaller lengths to serve. Set aside.
  • For the Crispy Potatoes, cut the potatoes into 2cm cubes.
  • Place the potato cubes into a non-stick roasting dish with 3 slices lemon and half of the chopped garlic.
  • Add the olive oil and toss the potatoes to coat in the oil. Season with salt. Place into the oven and cook for 20 minutes.
  • Remove the lemon and garlic from the pan and cook until tender and lightly golden, a further 15-20 minutes. Remove from the oven.
  • Place the butter into a deep sauté pan over a low heat. Once melted, add the potatoes along with the remaining garlic and a few strips of lemon rind. Continuously spoon the butter over potatoes until they are golden and crispy.
  • Remove potatoes from the pan, season with salt and set aside.
  • For the Salsa Verde, place the olive oil, anchovies, garlic and half of the lemon zest and capers into a food processor or large mortar and process to a smooth paste. Transfer to a bowl.
  • Add the remaining ingredients and stir well to combine. Season with salt to taste. Pour into a jug and set aside.
  • For the Snapper Fillets, salt the skin of each snapper fillet and set aside for 10 minutes.
  • To cook, heat a large non-stick frypan over medium high heat. Add the oil and when hot, place the fillets into the pan, skin side down, and cover with an aluminium pizza tray.
  • Cook until the skin is crispy and golden and the flesh is cooked approximately 3/4 of the way through. Turn fillets and cook for a further minute. Remove from the pan and place into the centre of each plate to serve.
  • Add some Roasted Tomatoes and potatoes. Garnish with basil leaves and the jug of Salsa Verde on the side.

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