Ingredients
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750 g potatoes (baby or chats)
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30 g butter
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700 g red snapper (cut into 4 pieces (175g each)
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30 g butter
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2 tablespoons olive oil
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2 tablespoons capers (drained or rinsed if they come in salt)
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1/3 cup parsley (flat leaf chopped)
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1/2 cup lemon juice
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1/2 cup chives (cut into 2cm lengths)
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salt
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black pepper
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1 lemon (cut into 4 wedges)
Instructions
- Simmer the potatoes in salted water until they are tender (skin on).
- Season well with salt and pepper and coat them with the first lot of butter and keep warm.
- To cook the fish, heat a medium pan and add the second lot of butter and the olive oil.
- Cook the fish until it is golden brown on both sides and just cooked through (timing will depend on thickness).
- Place the fish onto warm serving plates.
- Add the capers, parsley and lemon juice to the pan, scraping up all the brown bits.
- Season well and pour over the fish.
- Fold the chives through the potatoes and serve those alongside with the lemon wedges.