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Grilled snapper with yoghurt potatoes
Grilled snapper with yoghurt potatoes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up a delicious grilled fish dish in no time with simple pantry items and fresh ingredients!
Ingredients:
  • 1kg chat potatoes
  • 4 x 200g pieces snapper fillets, (see top tips) skin on, pin-boned
  • 50g butter, melted
  • 2 cloves garlic, crushed
  • 210g (3/4 cup) Greek Style Yoghurt
  • 62.50 ml thinly shredded basil
  • 1 lemon, zested
  • 110g (2/3 cup) pitted kalamata olives, halved
  • 1 bunch rocket, trimmed
Instructions:
  • Place potatoes in a large saucepan of cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 25 minutes until tender. Drain and transfer to a tray. Refrigerate for 15 minutes until slightly cool.
  • Preheat the grill to high. Grease an oven tray and place the fish skin-side down on it. In a bowl, combine butter and garlic, then brush over the fish. Season with salt and pepper. Grill for 6 minutes or until just cooked. Let it rest for 5 minutes before serving.
  • Cut the potatoes into wedges, then mix them in a large bowl with yogurt, onion, basil, lemon zest, olives, and rocket. Season with salt and pepper, then toss everything together until well combined.
  • Plate the yoghurt potatoes and grilled snapper, then garnish with lemon wedges before serving.

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