Crispy skin fish fillets, Jersey Benne Potato Salad, Salsa Verde

Simple & fresh flavours done well.

Serves:  4.  Chef:  Marco Edwardes.

480gm Snapper fillets (or other fresh seasonal fish fillets), skin on
360gm jersey benne or new season potatoes, washed
120ml Lupi Extra Virgin Olive Oil
1 tbsp wholegrain mustard
2 tbsp red wine vinegar
Zest and juice of 1 lemon
Salt and pepper
20gm capers
80gm black pitted olives, halved
50gm gherkins, diced
1 shallot, finely diced
Small bunch of basil leaves

1. Cook the potatoes in salted boiling water until tender. Drain well then transfer into a large bowl.
2. Combine olive oil, mustard, vinegar, lemon zest and juice and season with salt and pepper.
3. While potatoes are still warm, pour over the dressing and add olives, capers, shallot and gherkins. Set aside and keep warm.

Salsa Verde

Small bunch of basil leaves
Small bunch of Italian parsley
1 garlic clove
1 tbsp capers
2 anchovy fillets
1 tbsp red wine vinegar
3 tbsp Lupi Extra virgin olive oil
1 tbsp Dijon mustard

1. For the salsa verde place all ingredients into a food processor and mix well until combined. Season with salt and pepper.
2. For the fish, preheat a BBQ or pan to a medium heat.
3. Season the snapper fillets with salt and pepper. Place the fish, skin side down, on the BBQ and cook for 3-4 minutes. Turning once. Remove fish from the BBQ.
4. Add remaining torn basil to the potato salad.
5. Divide potato salad among 4 plates, top with BBQ fish and a spoonful of salsa verde.


Questions and feedback

We welcome your feedback and are happy to answer any questions you might have about this recipe.
Leaving the "Post to Facebook" box checked will add your comment to your Facebook timeline.
If you'd prefer to just post on this page, uncheck this box.