Fish n Chips

Herb & Caper Crumbed Snapper, Crispy Potatoes, Tartare

Serves 2


3 medium red skinned potatoes, sliced 1cm thick

1 lemon, thinly sliced + extra lemon to serve

2 tbsp olive oil

Salt, pepper

300g piece skinless snapper fillet, or perhaps you could use ling, gemfish, or barramundi

1/3 cup store bought tartare sauce

200g stale sourdough, roughly chopped

1 tbsp capers in brine, drained

1 clove garlic, roughly chopped

Zest 1 lemon

Handful flat leaf parsley, roughly chopped

2 tbsp olive oil

Chopped dill and baby red vein sorrel, to serve (optional)


Preheat an oven to 220C

Toss the potatoes and sliced lemon with 2 tbsp of olive oil and season with salt and pepper.

Arrange over a lined baking tray and roast for 15 minutes until the potatoes are slightly crisp and golden and the lemon a little charred.

Meanwhile, season the fish with salt and pepper and smear over 2 tbsp of the tartare sauce and let sit at room temp until the potatoes are ready

In a food processor, combine the bread, capers, garlic, lemon zest, parsley, and pulse to form a rough breadcrumb texture. Set aside.

Once the potatoes are ready, move them around to the edges of the tray, making room to lay the fish in the middle. Press the breadcrumbs into the fish once it’s on the tray then drizzle 2 tbsp of olive oil over the breadcrumbs and return to the oven for 10 minutes to cook the fish and crisp up the breadcrumbs.

Serve the fish with extra lemon, remaining tartare sauce and scatter with the dill and sorrel.

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