Snapper Fillets with Sautéed Mixed Mushrooms and Roasted Potatoes

  • Serves: 4
  • Cooks In: 30 minutes
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Ingredients

80g butter, chopped
400g cocktail chat potatoes, halved
4 garlic cloves, unpeeled
2 sprigs thyme, optional
400g mixed mushrooms (see chef's tip)
4x180g portions of white fish fillets (see chef’s tip)
1-2 tbs vegetable oil
Sauce
100g butter, chopped
1 tbs small capers
1 tbs chopped, flat leaf parsley leaves
1 lemon, juiced

Method

1

Place a non-stick frying pan over a medium-high heat. Add the 80g of butter and when it is starting to bubble, add the potatoes, garlic, thyme and season to taste. Slowly cook potatoes for 12-15 minutes until tender and golden. When the potatoes are ready, transfer to a tray and remove the thyme and garlic. Cover to keep warm.

2

Place the pan back on a high heat, add the mushrooms and sauté for 3-5 minutes until tender. Return the potatoes to the pan and toss through with the mushrooms. Transfer to a tray and keep warm.

3

Preheat oven 200°C fan-forced. Season the fish with salt and pepper, heat oil in a frying pan over a medium high heat. Seal the fish on both sides to caramelise the surface. Transfer the sealed fish to a baking tray and bake for 8-10 minutes or until cooked through. Place the tray with potatoes and mushrooms underneath the fish to warm through.

4

Meanwhile, to make the sauce, drain the oil from the pan the fish was sealed in and add the 100g of butter. Place the pan back on a medium heat and watch it carefully. When the butter starts to brown, add the capers, parsley and lemon, swirl to combine.

5

To Serve: Divide the mushrooms and potatoes between 4 warm serving plates. Place a piece of fish on top, spoon over the sauce and serve with steamed asparagus and lemon wedges.

Chef tips:
6

Fish can be snapper, blue eye, barramundi, bass groper, harpuka or jewfish.

7

Mushroom mix – a mix of buttons, shiitake, Swiss brown and king brown are ideal. Don’t use delicate mushrooms like enoki or oyster as this is a robust dish.

Ingredients

 80g butter, chopped
 400g cocktail chat potatoes, halved
 4 garlic cloves, unpeeled
 2 sprigs thyme, optional
 400g mixed mushrooms (see chef's tip)
 4x180g portions of white fish fillets (see chef’s tip)
 1-2 tbs vegetable oil
 Sauce
 100g butter, chopped
 1 tbs small capers
 1 tbs chopped, flat leaf parsley leaves
 1 lemon, juiced

Directions

1

Place a non-stick frying pan over a medium-high heat. Add the 80g of butter and when it is starting to bubble, add the potatoes, garlic, thyme and season to taste. Slowly cook potatoes for 12-15 minutes until tender and golden. When the potatoes are ready, transfer to a tray and remove the thyme and garlic. Cover to keep warm.

2

Place the pan back on a high heat, add the mushrooms and sauté for 3-5 minutes until tender. Return the potatoes to the pan and toss through with the mushrooms. Transfer to a tray and keep warm.

3

Preheat oven 200°C fan-forced. Season the fish with salt and pepper, heat oil in a frying pan over a medium high heat. Seal the fish on both sides to caramelise the surface. Transfer the sealed fish to a baking tray and bake for 8-10 minutes or until cooked through. Place the tray with potatoes and mushrooms underneath the fish to warm through.

4

Meanwhile, to make the sauce, drain the oil from the pan the fish was sealed in and add the 100g of butter. Place the pan back on a medium heat and watch it carefully. When the butter starts to brown, add the capers, parsley and lemon, swirl to combine.

5

To Serve: Divide the mushrooms and potatoes between 4 warm serving plates. Place a piece of fish on top, spoon over the sauce and serve with steamed asparagus and lemon wedges.

Chef tips:
6

Fish can be snapper, blue eye, barramundi, bass groper, harpuka or jewfish.

7

Mushroom mix – a mix of buttons, shiitake, Swiss brown and king brown are ideal. Don’t use delicate mushrooms like enoki or oyster as this is a robust dish.

Snapper Fillets with Sautéed Mixed Mushrooms and Roasted Potatoes

Tags:

 Seafood

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