pan-fried snapper with preserved lemon dressing
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pan-fried snapper with preserved lemon dressing
  • 1kg chat (baby) potatoes, sliced
  • 4 x 200g snapper fillets
  • olive oil, for brushing
  • sea salt and cracked black pepper
  • 2 vine-ripened tomatoes, sliced
  • 1 cup basii leaves
  • ¼ cup (40g) pine nuts, toasted

preserved lemon dressing

  • ½ cup (125ml) olive oil
  • 2 tablespoons balsamic vinegar
  • 1 large red chilli, seeds removed and chopped
  • 1 tablespoon chopped preserved lemon rind
  • 1 clove garlic, crushed