New Zealand · Fish · No. 413
Pan-Fried Snapper with Kumara Wedges
New Zealand dinner for one, on the table in 28 minutes.
Per portion
570kcal
31 gProtein
43 gCarbs
30 gFat
Calories from protein 22%, carbs 30%, fat 48%. Estimated from the ingredients.
Roughly £2.80 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Toss the kumara wedges in 1 tablespoon of the oil and a pinch of salt, and roast for 20 minutes, turning halfway, until tender and golden.
- 2
Pat the fish dry and season both sides.
- 3
Heat the remaining oil and the butter in a frying pan over medium-high heat. Fry the fish for 3–4 minutes per side until golden and cooked through, adding the garlic for the last minute.
- 4
Squeeze the lemon over the fish and scatter with parsley. Serve with the kumara wedges.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/pan-fried-snapper-with-kumara-wedges/
