Ready in 30 minutes, this grilled snapper is a delicious way to get your weekly omega-3 dose
2 tbsp oregano, chopped
2 tbsp parsley, chopped
1 tbsp lemon zest, finely grated
2 garlic cloves, sliced
¼ cup olive oil
3 potatoes, thinly sliced
250g cherry tomatoes
4 snapper fillets
green salad, to serve
lemon wedges, to serve
- Preheat oven to 200°C.
- Place oregano, parsley, lemon zest, garlic, and olive oil in a large bowl; season with sea salt and freshly ground black pepper; whisk to combine, and transfer 1/2 the mixture to a small bowl.
- Add potatoes to the large bowl and toss to combine. Spread potatoes onto a large, oiled baking tray and bake for 20 minutes, or until golden. Remove tray from oven and switch oven to grill setting.
- Place snapper and tomatoes on top of potatoes, spoon over remaining herb oil, and grill for 6-8 minutes. Serve with fresh green salad and lemon wedges.