Ingredients:
4 red snapper fillets ( 600g)
salt
freshly ground black pepper
150 ml extra virgin olive oil
1 lemons, cut into quarters
1 bunch watercress
1 kg peeled baking potatoes
225 g spring onions
300 ml milk
100 g butter
Directions:
For the fish———————–.
Score the snapper on the skin side- cut deep enough so that the fillet does not curl when frying.
Season with salt and pepper.
Heat a thin film of olive oil in pan.
Place fish skin side down in the pan until a crust forms.
Turn over and cook till nicely browned.
When ready, drain fish and arrange it on a serving dish.
Garnish with lemon wedges and fresh watercress or a light green salad.
For the champ————————.
Dice potatoes in approx 3cm cubes and boil till soft.
Drain.
Dry the potatoes then mash them until completely smooth.
Wash and slice the sping onions and infuse (simmer) in the milk over a low heat.
Add the butter, the cooked spring onion and milk to the mashed potato and mix well.
To make champ smooth and creamy, can add more milk if required.
Then mix well.
(optional) Add a scoop of champ to serving plate.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.