30 Min
very easy
4 People
Rating starstarstarstarstar
Almond crusted snapper with salsa and basil mayo - Snapper fillets topped with crushed almonds, panko crumbs and lemon zest. Served with rosemary baked potatoes and rainbow salsa with a basil mayo for dipping.
1 Set oven to 200°C. Place potatoes in a saucepan, cover with water. Boil for 10 minutes, or until just tender. Drain, return to saucepan and toss with chopped rosemary leaves, 1 tbsp oil, salt and pepper.

2. Melt 40g butter in a small pan. Crush flaked almond mixture slightly and grate lemon zest to yield 1 tsp. Combine all together and season with salt and pepper.

3. Place fish fillets on a lined baking tray and top with crumb. Add potatoes to the tray and roast in oven for 15 minutes, or until potatoes are golden and fish is cooked through.

4. Finely chop shallot, cucumber, capsicum and tomatoes. Toss in a bowl with juice from 1/4 lemon and 1 tbsp olive oil. 

* halve or quarter shallot to roast in the oven if too strong for kids.

5. Chop basil leaves. Stir through crushed garlic (optional) and 1/2 cup mayonnaise. Season with salt and pepper to taste.

*swap half mayonnaise for natural yoghurt if you prefer!

6. Serve fish with roast potatoes, salsa and basil mayo. Cut remaining lemon into wedges and serve on the side.

Tip! Leave the vegetables for the salsa chunky or in strips for kids if preferred! Omit shallot if preferred.

Gluten free option - replacement is flaked almonds

No fish option - replacement is chicken breast fillet. 
Slice chicken breast fillet in half horizontally to form 4 schnitzels. Top with almond crumb as per method. Cook for 15 minutes or until cooked through (potatoes can stay in oven longer if needed).
baby potatoes 800g
rosemary 1 sprig

almond + breadcrumb mix 100g
butter 40g
lemon 1

white fish fillets 2 packets

shallot 1
continental cucumber 1/2
yellow capsicum 1/2
tomatoes 2

basil 1/2 packet
garlic (optional) 1/2 clove
mayonnaise 1/2 cup

From your pantry: oil, salt & pepper