Roast Snapper With Champ

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 red snapper fillets (600g)
• salt
• freshly ground black pepper
• 150 ml extra virgin olive oil
• 1 lemon, cut into quarters
• 1 bunch watercress
• 1 kg peeled baking potato
• 225 g spring onions
• 300 ml milk
• 100 g butter

Recipe

• 1 for the fish-----------------------.
• 2 score the snapper on the skin side- cut deep enough so that the fillet does not curl when frying.
• 3 season with salt and pepper.
• 4 heat a thin film of olive oil in pan.
• 5 place fish skin side down in the pan until a crust forms.
• 6 turn over and cook till nicely browned.
• 7 when ready, drain fish and arrange it on a serving dish.
• 8 garnish with lemon wedges and fresh watercress or a light green salad.
• 9 for the champ------------------------.
• 10 dice potatoes in approx 3cm cubes and boil till soft.
• 11 drain.
• 12 dry the potatoes then mash them until completely smooth.
• 13 wash and slice the sping onions and infuse (simmer) in the milk over a low heat.
• 14 add the butter, the cooked spring onion and milk to the mashed potato and mix well.
• 15 to make champ smooth and creamy, can add more milk if required.
• 16 then mix well.
• 17 (optional) add a scoop of champ to serving plate.