Garlic And Thyme Snapper With Summer Potato Salad

Garlic And Thyme Snapper With Summer Potato Salad

Create a delicious summer meal with this Garlic and Thyme Snapper paired with a light, refreshing potato salad. The snapper fillets are infused with fragrant garlic and thyme, perfectly complemented by the creamy and tangy potato salad. Ideal for warm days, this recipe is easy to prepare and perfect for seafood lovers. Order premium snapper fillets and fresh ingredients from Pearl Seafoods for fast delivery across Sydney and enjoy a flavourful, healthy dish at home.

Recipe Information

Serves

4 people

Preparation

15 minutes

Cooking

20 minutes

Difficulty

Moderate

Ingredients

  • 750g baby Carisma potatoes
  • 4 snapper fillets
  • 1 tbsp fresh thyme leaves
  • 1 tsp lemon zest
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 250g cooked baby beetroot, drained, cut into wedges
  • 1/2 bunch radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 60g baby rocket
  • 1/4 cup (60ml) vinaigrette dressing
  • Extra thyme, to serve
  • Extra lemon zest, to serve
  • Lemon wedges, to serve

Steps

  1. Boil the potatoes in a large pot of salted water for about 10 minutes or until tender. Drain and set aside to cool slightly before slicing them thinly.
  2. In a small bowl, mix the thyme, lemon zest, garlic, and olive oil together.
  3. Place the snapper fillets in a shallow dish and pour the herb-infused oil mixture over the fish. Toss gently to coat the fillets evenly.
  4. Preheat a lightly oiled barbecue grill or chargrill to medium-high heat. Grill the fish for about 4 minutes on each side until cooked through.
  5. In a separate bowl, combine the sliced potatoes, beetroot, radish, red onion, and rocket. Drizzle with vinaigrette and toss to combine.
  6. Serve the grilled fish with the potato salad, and garnish with extra thyme, lemon zest, and lemon wedges. Season to taste.