Chermoula snapper with lemon potatoes and tomato salad


"We celebrated a friend's birthday at Peel St last weekend and I had a lovely snapper dish. Would they mind sharing the recipe?"
James Ashley, North Adelaide, SA

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

6 200gm pink snapper fillets To serve: lemon wedges   Lemon potatoes 800 gm kipfler potatoes, sliced into rounds 1-2 Meyer lemons, thinly sliced (see note) 1 Spanish onion, thinly sliced 60 ml (¼ cup) olive oil 2 garlic cloves, crushed 1 tbsp each finely chopped thyme and oregano 1 tbsp sumac, plus extra for dusting 1 tbsp pink peppercorns, lightly crushed   Chermoula 1½ cups each (firmly packed) coriander and flat-leaf parsley, coarsely chopped ½ cup (firmly packed) dill, coarsely chopped Juice of 2 lemons 80 ml (1/3 cup) olive oil 3 garlic cloves, finely chopped 1 Spanish onion, finely chopped 1 long red chilli, finely chopped Finely chopped rind of 1 preserved lemon 20 gm (4cm piece) ginger, finely chopped 1 tbsp each cumin seeds and coriander seeds 1 tsp ground turmeric Pinch of saffron threads, soaked in 2 tbsp cold water for 10 minutes   Tomato salad 3 vine-ripened tomatoes, thickly sliced Juice and finely grated rind of ½ lemon 2 tbsp olive oil 1 tbsp each flat-leaf parsley and dill, coarsely chopped

Method

  • 01
  • For lemon potatoes, preheat oven to 160C. Toss ingredients in a large bowl to combine, scatter over an oven tray lined with baking paper, season to taste and roast, shaking occasionally, until golden (25-35 minutes).
  • 02
  • Meanwhile, for chermoula, process ingredients in a food processor to a fine paste and set aside.
  • 03
  • For tomato salad, combine ingredients in a bowl, season to taste and set aside.
  • 04
  • Increase oven to 180C. Brush snapper generously with chermoula, place on oven trays lined with baking paper and bake until just cooked through (10-12 minutes). Dust snapper with a little sumac and serve hot with lemon potatoes, tomato salad and lemon wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2013

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