less than 1 hr
Snapper with Fresh Salsa, Roasted Potatoes,
and Pan Fried Zucchini
- 4 snapper filets
- 6 medium potatoes, cut into small cubes
- 3 small zucchini, sliced lengthwise into quarters
- ½ c cherry tomatoes, cut into quarters
- 1/3 English cucumber, in small cubes
- ¼ small red onion, cut into thin slivers
- Handful of cilantro, chopped
- Juice of half a lime
- Olive oil
- Garlic granules
- Salt & Pepper
- 1 lemon cut into 5 wedges
- Butter to pan fry
Step by Step Instructions
Set oven to 375. Toss potatoes in a drizzle of olive oil and a sprinkle of salt, pepper, and garlic granules then pour the potatoes onto a parchment lined baking sheet and roast for about 45 minutes, until potatoes are tender and nicely browned.
While potatoes are in the oven, prepare the fresh salsa. Place cherry tomatoes, cucumber, onion, cilantro, lime juice and a drizzle of olive oil into a bowl. Sprinkle with salt and pepper and set aside.
When the potatoes are about half done, start the zucchini. Place a tsp or so of butter into a heavy skillet over medium heat. When the butter has melted place the zucchini in the pan in a single layer. Scatter with salt and pepper and brown on the fleshy sides.
After the zucchini are on the go, start the snapper. Melt a tbsp of butter in a separate heavy skillet over medium heat. When the butter has melted and the pan is nice and hot, place the snapper into the pan and scatter salt and pepper over top. When the snapper is golden on the pan side, flip and cook to golden on the other side, salt and pepper lightly and squeeze the juice of one lemon wedge over the fish as it finishes cooking. While the fish is cooking, mind the zucchini and turn as necessary to brown all sides.
When everything is done, serve over four plates. Top the snapper with a fresh salsa, sit down and enjoy!