Pan Fried Red Snapper, Crushed New Potatoes, Capsicum Coulis
Updated: Apr 22
2 Red Snapper Fillets (110g each)
600g Small New Potatoes
1 Bunch Kale
2 Red Capsicums
2 Tbsp Extra Virgin Olive Oil
2 Clove Garlic (Crushed)
1 Large Onion (Diced)
½ tsp Smoked Paprika
1 Tbsp Red Wine Vinegar
1 tsp Cumin Powder
1 lemon (Zest and Juice)
1. Pre heat oven to 220’c bake.
2. Place capsicums on a tray in the oven and turn every 5 minutes, roast until skin is charred and blackened. Remove from oven and place in a plastic bag close and allow to steam in its own heat for 5-10 minutes (this will allow you to easily remove the skin).
For kale garnish pick kale from the stem and very lightly toss in olive oil, place on baking tray and bake in oven for 2-3 minutes until crispy (be careful as it will quickly blacken and burn in oven). Remove from oven and set aside until ready to plate.
3. Boil potatoes in well-seasoned water until they are tender (test by gently trying piece with a knife). Once cooked allow to drain well, spread out potatoes on a baking tray and gently crush with the back of a knife (or lightly press with your hands). Season with salt, and black pepper then drizzle with olive oil and roast for a further 25 minutes until golden brown and crunchy.
4. To make the coulis. Peel the capsicums, the skin should slide off, remove stem, and cut in half removing the seeds, roughly slice into strips. In a medium heat pan sauté off your diced onion in olive oil cook for 2-3mintues until lightly golden brown, add crushed garlic and cook for a further 2 minutes. Add the strips of roasted capsicum, cumin powder, paprika and continue to cook, deglaze with red wine vinegar. Place all ingredients for coulis into a blender and add the zest and juice of one lemon and blend until smooth (if it needs, add a little olive oil to help blend).
5. To cook fish, take the red snapper fillets and lightly score the skin of the fish every 1cm, season skin side with salt. In a medium to high heat pan add cooking oil and place the fish skin side down and lightly press with a spatula to stop the fish from curling, this will help the skin of the fish to contact the pan so that you will get a nice crispy skin. Cook on skin side for 4-5 minutes flip the fish and cook for 2-3 more minutes (you can a knob of butter and based the fish as it cooks).
6. To plate, put a generous dollop of the capsicum coulis on the center of the plate and smear into a circle, on one side on the circle place the crushed potatoes and kale and on the other side place the red snapper skin side up.