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Recipe by Jenny Parton, Sileni Estates Winery, New Zealand



  • 1.

    Mix the sumac and poppy seeds together.

  • 2.

    Coat the snapper on all sides & place back in refrigerator.

  • 3.

    To make the mash, peel the potatoes & steam them.

  • 4.

    Remove from steamer & place in a bowl, add cold diced butter & mash roughly by hand.

  • 5.

    Sauté red onions until translucent & slightly golden, add to mash, season to taste & add lime juice.

  • 6.

    To make the sauce, roast the capsicums, peel & set aside.

  • 7.

    Fry off the garlic, chilli & capsicum & add the tomatoes.

  • 8.

    Cook for 10 minutes, add the stock & remaining ingredients.

  • 9.

    Simmer for 20 minutes on a low heat.

  • 10.

    Remove from the heat, cool slightly & blend to a smooth sauce consistency.

  • 11.

    Pan fry the snapper, presentation side down in the pan first.

  • 12.

    Finish cooking in the oven until medium rare.

  • 13.

    Reheat the sauce & mash if necessary.

  • 14.

    To serve, place a pile of mash in the centre of the plate.

  • 15.

    Ladle the sauce around the mash & lay the fish on top.

  • 16.

    Serve with blanched piko piko fronds, deep fried crispy leek, hijiki (a type of dried black seaweed) & pesto.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Sumac & Poppyseed Crusted Snapper.


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