Chef's 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.

  • 35 mins preparation
  • 45 mins cooking plus soaking
  • Serves 6
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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
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 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 olive oil (¼ cup)
  • 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
  • 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 olive oil (1/3 cup)
  • 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 ginger, finely chopped (4cm piece)
  • 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


  • 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.