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Garlic and thyme snapper with summer potato salad

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Looking for a refreshing dinner? Give this garlic and thyme snapper recipe a go! It’s a quick and tasty way to enjoy seafood during the week.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + cooling time
Snapper fillets on a serving plate alongside a potato, beetroot, radish and rocket salad

Ingredients

  • 750g baby Carisma potatoes
  • 4 snapper fillets
  • 1 tbs fresh thyme leaves
  • 1 tsp lemon zest
  • 1 garlic clove, crushed
  • 2 tbs olive oil
  • 250g cooked baby beetroot, drained, cut into wedges
  • ½ bunch radishes, thinly sliced
  • ½ red onion, thinly sliced
  • 60g pkt Coles Australian Baby Rocket
  • ¼ cup (60ml) vinaigrette dressing
  • Extra thyme, to serve
  • Extra lemon zest, to serve
  • Lemon wedges, to serve

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

    Cook the potato in a large saucepan of salted boiling water for 10 mins or until tender. Drain well. Set aside until cool enough to handle. Thinly slice.
  2. Step 2

    Meanwhile, combine thyme, lemon zest, garlic and oil in a bowl.
  3. Step 3

    Place fish in a shallow glass or ceramic dish and pour over oil mixture. Toss to coat.
  4. Step 4

    Heat a lightly greased barbecue grill or chargrill on medium-high. Cook the fish for 4 mins each side or until cooked through.
  5. Step 5

    Combine the potato, beetroot, radish, onion and rocket in a bowl. Drizzle with dressing. Toss to combine.
  6. Step 6

    Serve fish with potato salad, extra thyme, lemon zest and lemon wedges. Season.

    Garlic and thyme snapper with summer potato salad

    Garlic and thyme snapper with summer potato salad
    • Serves4
    • Cook time20 minutes
    • Prep time15 minutes, + cooling time
    Ingredients
    • 750g baby Carisma potatoes
    • 4 snapper fillets
    • 1 tbs fresh thyme leaves
    • 1 tsp lemon zest
    • 1 garlic clove, crushed
    • 2 tbs olive oil
    • 250g cooked baby beetroot, drained, cut into wedges
    • ½ bunch radishes, thinly sliced
    • ½ red onion, thinly sliced
    • 60g pkt Coles Australian Baby Rocket
    • ¼ cup (60ml) vinaigrette dressing
    • Extra thyme, to serve
    • Extra lemon zest, to serve
    • Lemon wedges, to serve
      Description

      Looking for a refreshing dinner? Give this garlic and thyme snapper recipe a go! It’s a quick and tasty way to enjoy seafood during the week.

      Method
      1. Step 1

        Cook the potato in a large saucepan of salted boiling water for 10 mins or until tender. Drain well. Set aside until cool enough to handle. Thinly slice.
      2. Step 2

        Meanwhile, combine thyme, lemon zest, garlic and oil in a bowl.
      3. Step 3

        Place fish in a shallow glass or ceramic dish and pour over oil mixture. Toss to coat.
      4. Step 4

        Heat a lightly greased barbecue grill or chargrill on medium-high. Cook the fish for 4 mins each side or until cooked through.
      5. Step 5

        Combine the potato, beetroot, radish, onion and rocket in a bowl. Drizzle with dressing. Toss to combine.
      6. Step 6

        Serve fish with potato salad, extra thyme, lemon zest and lemon wedges. Season.