Curtis Stone’s snapper with dilly potatoes and pickled peppers

This snapper dish is a flavour explosion. Served with dilly potatoes, pickled peppers and chargrilled lemon, it’s a delicious meal that’ll be a hit at the dinner table.

Curtis Stone’s snapper with dilly potatoes and pickled peppers

Serves

4

Prep

20m

Note: + cooling time

Cooking

20m

Ingredients

  • 700g Gourmandine potatoes, cut into 3cm pieces
  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 2 tbs finely chopped shallots
  • 1 1/2 tbs chopped dill
  • 1 tbs Dijon mustard
  • 1 tbs wholegrain mustard
  • 600g Coles Australian Snapper Portions Skin Off, cut into 4 large pieces
  • 2 lemons, halved

Pickled peppers

  • 1 large red capsicum, cut into long strips
  • 3/4 cup (185ml) apple cider vinegar
  • 1/4 cup (55g) caster sugar

Method

STEP 1

To make the pickled peppers, place the capsicum in a heatproof jar. In a small saucepan, bring the vinegar, sugar, 2 tbs water and 1 tsp sea salt flakes to the boil, whisking to dissolve the sugar. Pour enough vinegar mixture over capsicum to cover. Set aside to cool to room temperature.

STEP 2

Place potatoes in a large saucepan and add enough water to come 2cm above the potatoes in the pan. Add 2 tsp salt and bring to the boil over medium-high heat. Reduce to a simmer and cook for 10-12 mins or until the potatoes are tender (when the potatoes are done a sharp knife should be able to pierce a piece of potato easily). Drain the potatoes and carefully transfer to a rimmed baking tray. Cool for 5 mins.

STEP 3

Drain the pickled peppers, reserving 2 tbs pickling liquid. In a large bowl, whisk 2 tbs oil, shallots, dill, combined mustard, 1 tsp sea salt flakes, 1/2 tsp freshly ground black pepper and the reserved pickling liquid. Add the potatoes and toss to combine.

STEP 4

Pat the fish dry with paper towel and season with salt and pepper. Heat 2 large non-stick frying pans over medium-high heat (if you only have 1 non-stick pan, cook fish in batches). Divide the remaining oil between the pans. Divide the fish and lemon halves, cut-side down, between the pans and cook for 3 mins or until fish is golden brown. Turn fish and cook for a further 2-3 mins or until fish is cooked through and the lemon halves are lightly charred.

STEP 5

Arrange the potato mixture, fish and lemon halves on a serving platter. Serve with the pickled peppers.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.