SNAPPER WITH LEMON, CAPERS AND BABY POTATOES

Snapper With Lemon, Capers and Baby Potatoes image

Provided by ImPat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

750 g potatoes (baby or chats)
30 g butter
700 g red snapper (cut into 4 pieces (175g each)
30 g butter
2 tablespoons olive oil
2 tablespoons capers (drained or rinsed if they come in salt)
1/3 cup parsley (flat leaf chopped)
1/2 cup lemon juice
1/2 cup chives (cut into 2cm lengths)
salt
black pepper
1 lemon (cut into 4 wedges)

Steps:

Simmer the potatoes in salted water until they are tender (skin on).
Season well with salt and pepper and coat them with the first lot of butter and keep warm.
To cook the fish, heat a medium pan and add the second lot of butter and the olive oil.
Cook the fish until it is golden brown on both sides and just cooked through (timing will depend on thickness).
Place the fish onto warm serving plates.
Add the capers, parsley and lemon juice to the pan, scraping up all the brown bits.
Season well and pour over the fish.
Fold the chives through the potatoes and serve those alongside with the lemon wedges.