Name: Roast baby snapper with potatoes, lemon and capers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 50 ml extra-virgin olive oil, plus extra for drizzling; Juice of 1 lemon; 400 gm Desiree potatoes, thinly sliced; 2 oregano sprigs, plus extra to serve; 2 baby snapper fillets (200gm each), skin on, pin-boned; 250 gm cherry tomatoes on the vine; 1 tbsp salted capers, rinsed; Parsley leaves and lemon wedges, to serve

Roast baby snapper with potatoes, lemon and capers

Fresh and breezy, this dish will become a warm weather staple.

Serves 2

Prep

20M

Cook

40M

Total

Skip to Recipe

If snapper is unavailable, coral trout or King George whiting are great substitutes.

Ingredients

50 ml extra-virgin olive oil, plus extra for drizzling

Juice of 1 lemon

400 gm Desiree potatoes, thinly sliced

2 oregano sprigs, plus extra to serve

2 baby snapper fillets (200gm each), skin on, pin-boned

250 gm cherry tomatoes on the vine

1 tbsp salted capers, rinsed

Parsley leaves and lemon wedges, to serve

Method

Preheat oven to 180°C, fan-forced. Combine oil and juice in bowl; season.

Arrange potatoes on a small baking tray or in an ovenproof dish in a single layer. Tuck oregano under and around potatoes. Drizzle over olive oil mixture, season and roast until potatoes are golden and cooked (20-25 minutes).

Arrange snapper, skin-side up, on top of potatoes. Add tomatoes, scatter over capers and drizzle with a little extra olive oil. Return tray to oven and roast until fish is just cooked through (10-12 minutes).

Scatter with parsley and serve with lemon wedges.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by James Moffatt Photographer

Ingredients

Method

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