Name: Chermoula snapper with lemon potatoes and tomato salad
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
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

“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

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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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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