Snapper with Low FODMAP Salmoriglio and Lemon Potatoes
This is a sophisticated but quite simple dish. It is packed full of beautiful Mediterranean flavours, although my husband likes to call it ‘Posh Fish and Chips’.
Salmoriglio is a vibrant herb and olive oil sauce from Sicily. It is typically made with half oregano and half parsley, but any mix of fresh soft herbs will work. I find that oregano, or at least the oregano growing in my garden, is a little bitter, so I make it with ⅔ parsley and ⅓ oregano…..last time I made it, I also threw in a little dill.
Salmoriglio works beautifully with fish, but it is also great with baked chicken breast, or even drizzled over steamed vegetables.
I like to serve the Snapper and Lemon Potatoes with some green beans. In summer, a green salad would also work well.
INGREDIENTS (serves 2)
2 pink snapper fillets - or any other white fleshed fish
500g baby potatoes
1 tsp dried oregano
4 tbsp extra virgin olive oil
½ lemon sliced into rounds (grate the zest of the whole lemon first for the Salmoriglio - and reserve the other half of the lemon to juice)
150g green beans
Salmoriglio Sauce
½ cup of soft herbs (e.g., ⅔ parsley and ⅓ oregano)
½ tsp sea salt flake
the zest of 1 lemon plus 2 tspn of juice from one half
1 chopped anchovie (optional)
4 tbsp extra virgin olive oil
METHOD:
Preheat the over to 220 ℃. Wash and top and tail the green beans and set to one side.
Parboil the potatoes. Slice the baby potatoes into slices 5-7mm thick. Place in a pan and cover with cold water and bring to the boil. Drain and then cover with a teatowel to steam for 2 to 3 mins.
Toss potatoes with the 2 tbsp of the olive oil and the dried oregano, add to a roasting pan spreading out so that the potatoes are approximately one layer thick. Roast until ligtly golden 15 mins, then add the lemon slices and toss.
Roast for a further 15 mins.
Meanwhile prepare the Salmoriglio sauce. Tradritionally, the herbs would initally be crushed with the sea salt in a mortar and pestle and then the lemon zest, lemon juice and olive oil and anchovie would be whisked through. I like to simply blitz everything together in my blender. Check the flavours and add more salt or lemon juice if you wish.
Drizzle the fish fillet with 1 tbsp of the olive oil and season well. Place on a baking tray and add to the oven below the potatoes. Bake until the flesh is opaque and flakes easily with a fork - about 10 mins per inch thickness of the fillets.
Alternatively, if your fillets have skin, you will want to crisp them up so add the remaining tbsp of olive oil to a pan - heat and then cook the fillets skin side down, holding in place with a fish slice until the skin is golden (3-4 mins). Then turn and cook for another couple of minutes, or transfer to the oven.
Add the green beans to a small pan - cover with boiling water and gently simmer for 4 mins.
To serve, drizzle the green beans and fish with the Salmoriglio sauce. Enjoy!