Recipes
Whole Baked Snapper with Mustard Potatoes & Green Olive Salsa
SERVES
4-6
COOK TIME
25
PREP TIME
15
DIFFICULTY
Easy
Ingredients
- The Potatoes
- 6 medium to large potatoes
- salt for boiling
- 4 tablespoons –5olive oil
- 2 tablespoons American mustard
- The Fish
- 1 kg –1.5whole snapper cleaned and gutted
- 3 lemon slices
- 4 parsley stalks must have leaves
- olive oil
- Generous salt and freshly ground black pepper
- Green Olive Salsa
- cup ½green olives pitted and finely diced
- 2 –4 anchovies finely chopped
- 3 tablespoons –4capers rinsed, drained and finely chopped
- ½ small red onion or shallot very finely diced
- 2 garlic cloves crushed
- cup ½–¾chopped parsley and dill combined
- cup ¼roasted almonds finely chopped
- Zest of 1 lemon
- 4 tablespoons lemon juice
- cup ½–¾olive oil
- salt and freshly ground black pepper
Method
Method
1. Preheat the oven to 180°C (fan-forced).
2. Wash the potatoes and cut them into wedges. Boil in well-salted water until just tender, then drain and allow to steam-dry. This step can be done just before cooking, several hours ahead, or even the day before.
3. In a large bowl, mix the olive oil and mustard. Toss the cooked potatoes through the mixture until well coated. The mustard adds flavour and helps give the potatoes a beautiful golden colour.
4. Using a sharp knife, make three diagonal slits on each side of the fish. This helps the fish cook evenly and allows the seasoning to penetrate the flesh.
5. Season the fish generously inside and out with salt and pepper. Place the lemon slices and parsley stalks into the cavity.
6. Line a large baking tray with baking paper. Lay the fish in the centre and scatter the potatoes around it. Drizzle the fish with olive oil.
7. Bake for 20–25 minutes, until the potatoes are golden and the fish is just cooked through. For accuracy, check the thickest part of the fish with a thermometer — it should read around 55°C.
8. While the fish is cooking, combine all the green olive salsa ingredients in a bowl. Stir well, taste, and adjust the seasoning if needed. Allow the salsa to sit at room temperature so the flavours can develop.
9. Transfer the fish and potatoes to a large serving platter, or serve straight from the tray. Spoon the green olive salsa generously over the fish, letting it fall onto the potatoes. Serve immediately.
Recipe by Mandy Hall
See her Socials here
1. Preheat the oven to 180°C (fan-forced).
2. Wash the potatoes and cut them into wedges. Boil in well-salted water until just tender, then drain and allow to steam-dry. This step can be done just before cooking, several hours ahead, or even the day before.
3. In a large bowl, mix the olive oil and mustard. Toss the cooked potatoes through the mixture until well coated. The mustard adds flavour and helps give the potatoes a beautiful golden colour.
4. Using a sharp knife, make three diagonal slits on each side of the fish. This helps the fish cook evenly and allows the seasoning to penetrate the flesh.
5. Season the fish generously inside and out with salt and pepper. Place the lemon slices and parsley stalks into the cavity.
6. Line a large baking tray with baking paper. Lay the fish in the centre and scatter the potatoes around it. Drizzle the fish with olive oil.
7. Bake for 20–25 minutes, until the potatoes are golden and the fish is just cooked through. For accuracy, check the thickest part of the fish with a thermometer — it should read around 55°C.
8. While the fish is cooking, combine all the green olive salsa ingredients in a bowl. Stir well, taste, and adjust the seasoning if needed. Allow the salsa to sit at room temperature so the flavours can develop.
9. Transfer the fish and potatoes to a large serving platter, or serve straight from the tray. Spoon the green olive salsa generously over the fish, letting it fall onto the potatoes. Serve immediately.
Recipe by Mandy Hall
See her Socials here