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How to make Grilled snapper with yoghurt potatoes

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 1kg chat potatoes
  • 4 x 200g pieces snapper fillets, (see top tips) skin on, pin-boned
  • 50g butter, melted
  • 2 cloves garlic, crushed
  • 210g (3/4 cup) Tamar Valley Greek Style Yoghurt
  • 1 red onion, finely chopped
  • 1/4 cup thinly shredded basil
  • 1 lemon, zested
  • 110g (2/3 cup) pitted kalamata olives, halved
  • 1 bunch rocket, trimmed
  • Lemon wedges, to serve

Method

  • Step 1 Place potatoes in a large saucepan of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 25 minutes or until tender. Drain, then place on a tray. Refrigerate for 15 minutes or until slightly cool.
  • Step 2 Meanwhile, preheat a grill to high. Place fish, skin-side down, on a greased oven tray. Combine butter and garlic in bowl, then brush over fish. Season with salt and pepper. Grill for 6 minutes or until just cooked. Rest for 5 minutes.
  • Step 3 Cut potatoes into wedges, then place in a large bowl with yoghurt, onion, basil, lemon zest, olives and rocket. Season and toss well to combine.
  • Step 4 Divide yoghurt potatoes and grilled snapper among plates, then serve with lemon wedges.