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.

  • Serves 6
  • 35 mins preparation
  • 45 mins cooking plus soaking
Chermoula snapper with lemon potatoes and tomato salad
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.

Ingredients

  • 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
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 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

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.