Snapper With Lemon Capers And Baby Potatoes Recipes

Steps:

• Simmer the potatoes in salted water until they are tender (skin on).
• Season well with salt and pepper and coat them with the first lot of butter and keep warm.
• To cook the fish, heat a medium pan and add the second lot of butter and the olive oil.
• Cook the fish until it is golden brown on both sides and just cooked through (timing will depend on thickness).
• Place the fish onto warm serving plates.
• Add the capers, parsley and lemon juice to the pan, scraping up all the brown bits.
• Season well and pour over the fish.
• Fold the chives through the potatoes and serve those alongside with the lemon wedges.

Steps:

• Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.

Steps:

• Preheat oven to 350°F.
• In a small skillet cook butter over moderate heat until it begins to brown and stir in shallot. Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice.
• In a small bowl stir together parsley, capers, lemon pulp, and zest.
• Put fish fillets in a jelly-roll pan, skin sides down, and sprinkle with salt and pepper to taste. Brush fillets with butter mixture and sprinkle with parsley mixture. Bake fillets in middle of oven until just cooked through, about 12 minutes, and garnish with lemon slices.