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Garlic and thyme snapper with summer potato salad
Garlic and thyme snapper with summer potato salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savor garlic thyme snapper with potato beet salad.
Ingredients:
  • 750g baby Carisma potatoes
  • 4 snapper fillets
  • 20.00 ml fresh thyme leaves
  • 1 tsp lemon zest
  • 1 garlic clove, crushed
  • 36.40 gm olive oil
  • 250g cooked baby beetroot, drained, cut into wedges
  • 1/2 bunch radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 60g pkt Baby Rocket
  • 60ml vinaigrette
  • Extra thyme, to serve
  • Extra lemon zest, to serve
  • Lemon wedges, to serve
Instructions:
  • Boil the potato in a large saucepan of salted water for 10 minutes until tender. Drain thoroughly and allow to cool before slicing thinly.
  • In a bowl, mix together thyme, lemon zest, garlic, and oil.
  • Place the fish in a shallow glass or ceramic dish and fully coat it with the oil mixture by tossing it gently.
  • Preheat a lightly greased barbecue grill or chargrill over medium-high heat. Grill the fish for 4 minutes on each side, or until fully cooked.
  • In a bowl, mix together the potato, beetroot, radish, onion, and rocket. Drizzle the dressing over the salad and toss everything together until well combined.
  • Garnish the fish with a flavorful mix of potato salad, fresh thyme, lemon zest, and lemon wedges. Don't forget to season to taste.

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