Grilled Snapper with Potato and Lemon Herb Crust
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This grilled snapper dish is one of my go to weeknight dinners because it comes together in under 45 minutes without any fuss. The crispy potato and herb crust keeps the delicate fish incredibly moist while adding wonderful texture and flavor. Red snapper is packed with omega 3 fatty acids that are great for your heart health, and when you pair it with fresh herbs and lemon, you get a restaurant quality meal right at home. The best part? Everything cooks on one grill, making cleanup a breeze.
Ella x
Ingredients
- 4red snapper fillets(about 180g each)
- 600 gpotatoes(cut into thin wedges)
- 60 mlolive oil
- 60 mlfresh lemon juice
- 15 gfresh thyme(chopped)
- 10 gfresh rosemary(chopped)
- 3garlic(minced)
- 5 gsea salt
- 2 gblack pepper
- 1lemon(sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat about 10 minutes before cooking. While the grill heats, toss the potato wedges with 40ml of olive oil, half the thyme, half the rosemary, the minced garlic, and a good pinch of sea salt and pepper.
Tip: Soaking potato wedges in cold water for 10 minutes before grilling helps them cook more evenly and prevents sticking.
- 2
Place the seasoned potato wedges on the grill grates directly over the heat. Grill for about 15 to 18 minutes, turning them every 4 minutes or so, until they develop nice charred edges and are tender inside.
Tip: Use tongs to turn the potatoes gently so you don't lose those crispy edges.
- 3
While the potatoes finish cooking, pat the snapper fillets dry with paper towels. Rub them on both sides with the remaining olive oil, lemon juice, remaining fresh herbs, salt, and pepper.
Tip: Patting the fish dry ensures better browning and prevents the skin from sticking to the grill.
- 4
Once the potatoes are nearly done, push them to a cooler zone of the grill if possible. Place the snapper fillets skin side down on a cleaner part of the grill grates. Lay a lemon slice on top of each fillet.
Tip: Grilling skin side down first protects the delicate flesh and creates a protective crust.
- 5
Grill the snapper for 7 to 9 minutes without moving it. The flesh should turn opaque and flake easily when tested with a fork. Gently flip and cook for another 2 to 3 minutes on the other side.
Tip: Resist the urge to flip the fish too early or too often as this can cause it to fall apart.
- 6
Transfer the grilled snapper and potato wedges to a serving platter. Drizzle any remaining herb oil around the plate and serve immediately while everything is hot.
Tip: Fresh herbs sprinkled over the finished dish add brightness and appeal right before serving.
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