Garlic & Herb Baked Snapper
Serves 4 as a meal with these sides
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
- 1 snapper, cleaned (around 1kg/2.2lbs)
- 8 cloves garlic, peeled and smashed
- 2 teaspoons ground sumac
- 3 tablespoons oil
- 3-4 slices lemon
- 1/2 cup fresh herbs (I used micro sorrel, chives and dill)
Chive & Sorrel sauce
- 1 cup cream
- 3 tablespoons white wine
- 1/4 cup finely chopped chives
- 3 tablespoons micro sorrel
- Salt and pepper for seasoning
Dill Butter Kipfler Potatoes
- 500g/1.1lbs. kipfler potatoes, washed and scrubbed (I don't peel them)
- 50g/1.7ozs. butter, cut into cubes
- 3 tablespoons chopped Dill
- Salt and pepper for seasoning
Beetroot, Olive & Goat's Cheese salad
- 1 medium sized beetroot, peeled
- 1/4 cup green olives
- 50g firm goat's cheese or pecorino
Step 1 - First put the potatoes on to boil in a pot of water as they will take about 20 minutes to cook.
Step 2 - Then preheat the oven to 200C/400F and line a baking tray with parchment. Wash the snapper and place on the tray, then score three slashes across the skin. Rub a cut clove of garlic all over the skin of the fish and then stuff the fish with the rest of the garlic. Sprinkle with sumac, top with lemon slices and drizzle oil on top. Roast the fish for 20 minutes.
Step 3 - While the fish is cooking and the potatoes are boiling, make the sorrel and chive sauce. Heat the cream and white wine to boil and add the chives and sorrel and simmer for 10 minutes until it has thickened and reduced. Season with salt and pepper and place in a gravy boat.
Step 4 - Then make the beetroot salad. Take a mandolin or sharp knife and slice the beetroot as thinly as possible. Place in a bowl with the green olives and shave the goat's cheese on top. I didn't dress this but you could certain make a simple dressing with olive oil and the juice from the remaining half of the lemon or a caramelised balsamic vinegar.
Step 5 - By now the potatoes should be boiled. Drain the water and pop the butter and dill in the saucepan and allow the butter to melt. Toss gently so that the potatoes are covered in the dill butter and season with salt.
Step 6 - The fish should be ready. Simply top with the fresh herbs and a sprinkling of salt and pepper. Serve with the sauce, potatoes and beetroot salad.