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 …..

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings