This authentic “Mod Oz” (Modern Australian) recipe comes from Sydney chef Bill Granger of local favorite bills restaurants. www.bills.com.au
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Ingredients:
1/2 cup extra virgin olive oil
7 ounces skinned snapper fillets
1 pound, 10 ounces kipfler potatoes, peeled and sliced
1 teaspoon sea salt
1/2 cup lemon juice
1 teaspoon sumac (optional)
Freshly ground black pepper
1 small green capsicum (pepper), finely diced
2 large red chilies, seeded and finely diced
1/4 cup chopped mint
1/2 cup Italian parsley
6 spring onions, finely sliced
Mint leaves
Lemon wedges
Directions:
Lemon Potato Salad: Bring a large pot of water to the boil. Add potatoes and salt; reduce heat and simmer for ten minutes until potatoes are tender. Combine lemon juice, sumac, and olive oil in a bowl; season with salt and pepper. Pour half the dressing over hot potatoes and stir gently; add capsicum, chilies, mint, parsley, spring onion, and remaining dressing.
Heat oil in a large, non-stick frying pan over a medium-to-high heat. Add fish; cook for three minutes. Turn and cook the other side for two to three minutes.
Garnish fish with mint; serve with lemon wedges and potato salad.
Servings: Serves four.
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