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Parmesan Crusted Snapper fillet

This gorgeous recipe from Helm Surfers chef Nicolas Ash serves 1


  • Panko Breadcrumbs 300g

  • Grated Parmesan 180g

  • Sea Salt

  • Fresh Ground Black Pepper

  • Flour

  • Egg-wash

  • Fresh Snapper fillet Skin On 180g

  • Steamed/Sliced Kipfler Potatoes 150g

  • Sliced Brown Onion

  • Butter sauce

  • Shredded mint

  • Lemon juice /Zest

  • Green peas 100g

  • Veg stock


  • 1.

    Prepare the crumb by mixing the Breadcrumbs, grated parmesan, sea salt and black pepper together.

  • 2.

    To prepare snapper, score the skin of the snapper then Flour, egg-wash and crumb the snapper fillet on the flesh side and set aside.

  • 3.

    Heat oil and butter in a non- stick pan and fry the snapper crumb side down until golden brown, turn over and seal the skin side, then transfer onto a greased tray, cook in the oven till ready.

  • 4.

    In a separate pan heat a little oil and butter and fry off the sliced onion until soft but not browned, add the sliced potatoes and fry off quickly, add a little vegetable stock to heat the potatoes through and let reduce, add the butter sauce, a squeeze of lemon and some shredded mint and heat through being careful not to split the sauce add the blanched green peas, toss together and present in a bowl. Top with the cooked snapper fillet and finish with a lemon cheek and micro herbs to garnish. Enjoy …..

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