Golden snapper with fondant potatoes & tzatziki

30 Min
4 People
Rating starstarstarstarstar
You will love our twice cooked fondant potatoes this week - delicious, flavoursome and with a salty touch. Complements the oregano fish and mild tzatziki really well.

No Fish option - replacement is chicken schnitzels.
1. Heat a large frypan with 50g butter and 1 tbsp oil over medium-high heat. Quarter potatoes and add to pan as you go. Cook for 10 minutes, stirring occasionally until golden brown. Season with pepper.

2. Grate 1/2 cucumber and squeeze out excess liquid. Add to a bowl and mix with yoghurt, 1 small crushed garlic clove, 1/2 tbsp olive oil, salt and pepper to taste. Set aside in the fridge.

3. Add 1 crumbled stock cube, 3 thyme sprigs (whole) and 1 crushed garlic clove to potatoes. Stir, then pour in 1 cup water. Boil semi-covered, for 10 minutes, or until tender.
*water needs to cover potatoes halfway, add more if needed.

4. Slice remaining cucumber into rounds. Chop capsicum, trim and slice snow peas. Arrange on a serving platter and drizzle with 1 tbsp olive oil. Scatter with fresh thyme leaves (optional) and season with salt and pepper to taste.

5. Rub fish fillets with 1 tbsp oil and 1 tsp oregano. Season with salt and pepper to taste. Heat a frypan and cook fish for 3-4 minutes or each side, or until cooked through. *Use the same frypan if potatoes are ready.

6. Serve fish with fondant potatoes, salad, tzatziki and lemon cut into wedges.

Just serve with boiled potatoes if you’re short on time.

Grate cucumber onto paper towel to easily squeeze out extra liquid.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 4-5 minutes on each side or until cooked through.
baby potatoes 800g

continental cucumber 1
natural yoghurt 1 tub (200g)
garlic 2 cloves

thyme 1/2 packet

green capsicum 1
snow peas 1/2 punnet

white fish fillets 2 packets

lemon 1/2

From your pantry:
olive oil + butter + oil (for cooking), salt, pepper, chicken stock cube, dried oregano