Grilled Snapper, Coriander Walnut Vinaigrette Over Sage Fried Potatoes

(Serves 6)

Ingredients Snapper

• 6 200gm snapper fillets scaled, skin on
• 4tbsp extra virgin olive oil
• 1 ½ cups loosely packed coriander leaves
• ¼ cup finely chopped red onion
• 1 tbsp finely chopped seeded red chilli
• ¾ cup walnuts toasted and coarsely chopped
• ¼ cup mint leaves

Ingredients Vinaigrette

• 6 tbsp extra virgin olive oil
• 1 ½ tbsp. fresh lemon juice
• 1 ½ tsp. pomegranate molasses

Ingredients Sage potatoes

• 900gm gourmet potatoes, cooked
• ½ cup loosely packed sage leaves
• ½ cup grapeseed oil

Method

Coarsely chop coriander and mint mix in a bowl with chilli, red onion and walnuts.

In a bowl whisk together olive oil, lemon juice and pomegranate molasse, season with sea salt and freshly milled black pepper.

To serve:

Heat grapeseed oil in a sauté pan over a high heat add potatoes and sauté

For 5 to 8 minutes, sprinkle in the sage and cook for a further 3 minutes till golden.

Season snapper fillets with sea salt and freshly milled white pepper and grill for 3 minutes and turn over and cook a further 3 minutes, cooking time will depend on the thickness of the fish fillet.

Dress the coriander and mint mixture with the vinaigrette and season to taste with sea salt and freshly milled white pepper.

Place the sage potatoes in the middle of each plate, arrange snapper fillet on the potatoes

Spoon over the coriander and walnut vinaigrette.