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Curtis Stone’s snapper with dilly potatoes and pickled peppers

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • High in protein
  • High in dietary fibre

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.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, + cooling time
Curtis Stone’s snapper with dilly potatoes and pickled peppers

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

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

Nutrition Information

Per Serve

Energy: 1882kJ/450 Cals (22%)

Protein: 37g (74%)

Fat: 17g (24%)

Sat fat: 3g (13%)

Carb: 30g (10%)

Sugar: 8g (9%)

Fibre: 7g (23%)

Sodium: 428mg (21%)

Curtis Stone’s snapper with dilly potatoes and pickled peppers

Curtis Stone’s snapper with dilly potatoes and pickled peppers
  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, + cooling time
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
    Description

    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.

    Method
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Step 5

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