Herbed Potato Crusted SnapperSeptember 9, 2014
This crispy and golden potato crust will grace your fish and your palate – a definite winner!
Ingredients for two people
|1 bag||potatoes, peeled & chopped|
|1 small handful||parsley, finely chopped|
|2||freshwater snapper fillets|
|200 g||green beans, trimmed|
|1 tbs||olive oil|
|1||garlic clove, peeled & crushed|
|1/2||lemon, zested & juiced|
Preheat the oven to 200C.
For the potatoes
Bring a large pot of salted water to the boil and cook the potatoes for 10 minutes. Remove them from the pot and place them in cold water until they are cool to touch. Crush the potatoes into a bowl, you want a really chunky texture so don’t mash them too much. Combine with the parsley and a good grinding of salt and pepper.
For the snapper
On a lined baking tray, lay out your snapper fillets. Press a handful of the potato mixture in an even layer on top of the fish. Try not to make it too thick, you want the potato to cook through. Place in the oven and cook for 10 minutes or until the fish is cooked through and the potatoes are golden and crispy on top.
For the beans
Bring a pot of water to the boil and cook the green beans for 3 minutes just to blanch them. Drain and plunge them into a bowl of cold water to stop the cooking process. Heat the oil a pan over a medium heat, cook the garlic for 1 minute then add the green beans and lemon zest, and toss through the garlic oil for 3 minutes.
Serve the potato crusted snapper with the garlic beans and a good squeeze of lemon juice all over.
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