Chermoula snapper with lemon potatoes and tomato salad
AT A GLANCE
Serves 6 people
"We celebrated a friend's birthday at Peel St last weekend and I
had a lovely snapper dish. Would they mind sharing the
James Ashley, North Adelaide, SA
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1½ cups each(firmly packed) coriander and flat-leaf parsley, coarsely chopped
½ cup(firmly packed) dill, coarsely chopped
Juiceof 2 lemons
80 ml (1/3 cup)olive oil
3garlic cloves, finely chopped
1Spanish onion, finely chopped
1long red chilli, finely chopped
Finelychopped rind of 1 preserved lemon
20 gm (4cm piece)ginger, finely chopped
1 tbsp eachcumin seeds and coriander seeds
1 tspground turmeric
Pinchof saffron threads, soaked in 2 tbsp cold water for 10 minutes
3vine-ripened tomatoes, thickly sliced
Juiceand finely grated rind of ½ lemon
2 tbspolive oil
1 tbsp eachflat-leaf parsley and dill, coarsely chopped
For lemon potatoes, preheat oven to 160C. Toss ingredients in a large bowl to combine, scatter over an oven tray lined with baking paper, season to taste and roast, shaking occasionally, until golden (25-35 minutes).
Meanwhile, for chermoula, process ingredients in a food processor to a fine paste and set aside.
For tomato salad, combine ingredients in a bowl, season to taste and set aside.
Increase oven to 180C. Brush snapper generously with chermoula, place on oven trays lined with baking paper and bake until just cooked through (10-12 minutes). Dust snapper with a little sumac and serve hot with lemon potatoes, tomato salad and lemon wedges.