Chefs' Recipes

Chermoula snapper with lemon potatoes and tomato salad

Australian Gourmet Traveller recipe for chermoula snapper with lemon potatoes and tomato salad from Adelaide restaurant Peel St.
Chermoula snapper with lemon potatoes and tomato salad

Chermoula snapper with lemon potatoes and tomato salad

James Moffatt
6
35M
45M
1H 20M

“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 [email protected]. Please include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Lemon potatoes
Chermoula
Tomato salad

Method

Main

1.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).
2.Meanwhile, for chermoula, process ingredients in a food processor to a fine paste and set aside.
3.For tomato salad, combine ingredients in a bowl, season to taste and set aside.
4.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.

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