Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes 09 Ingredients Method Potato-Crusted Snapper Fillet with Salmoriglio Sauce 1 snapper fillet (around 200g), cut into two or three pieces if needed 200g baby potatoes, thinly sliced 1 tablespoon potato starch Olsson’s salt (or sea salt) and black pepper, to taste Olive oil Sea salt flakes, for garnish Salmoriglio Sauce Fresh parsley leaves, finely chopped Zest of 1 lemon Extra virgin olive oil Prepare Potato Crust Preheat the oven to 200°C (390°F). Toss the thinly sliced baby potatoes with potato starch in a bowl until evenly coated. Assemble Potato Crust Cut a piece of baking paper and lightly spray it with oil. Arrange the potato slices on the baking paper, starting from the centre and working outward, forming a disk about 20cm in diameter. Place the snapper fillet pieces on top of the potato crust. Season the fish with Olssons’s salt and black pepper. Cooking Heat olive oil in a non-stick pan over medium -high heat. Carefully transfer the baking paper with the fish and potato crust onto the hot pan. Let it cook for about 2 minutes to develop a slight caramelization on the underside. Transfer the pan to the preheated oven and bake for 4 minutes. Prepare Salmoriglio Sauce While the fish is cooking, prepare the sauce by mixing finely chopped parsley leaves and lemon zest in a bowl. Gradually add olive oil, stirring until well combined. Adjust seasoning with salt if needed. Final Assembly Remove the pan from the oven and carefully transfer the fish from the baking paper onto a serving plate or metal flat tray. Place another flat plate on top and carefully flip to transfer the potato crust onto the plate, now on top of the fish. Sprinkle sea salt flakes over the potato crust. Serve the potato-crusted snapper fillet with the prepared Salmoriglio sauce on the top. Enjoy your potato-crusted snapper fillet with the fresh and flavorful Salmoriglio sauce! SITCHU MAGAZINE
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