Potato Crusted Snapper Fillet with Salmoriglio Sauce - Chef Recipe by Nicola Ronconi

Ingredients

2 x 200 g snapper fillets, cut into 2 or 3 pieces if needed
400 g baby potatoes
1 Tbs potato starch
Sea salt and black pepper to taste
Olive oil
Sea salt flakes for garnish

Salmoriglio sauce:

1 bunch fresh parsley leaves
Zest of a lemon
100 g extra virgin olive oil

Method

Preheat the oven to 200 C.

Toss the thinly sliced baby potatoes with potato starch in a bowl until evenly coated.

Cut a piece of baking paper and lightly spray with oil. Arrange the potato slices on the baking paper, starting from the centre and working outward, forming a disk about 20 cm in diameter.

Place the snapper fillet pieces on top of the potato crust. Season the fish with Olssons's salt and black pepper.

Heat olive oil in a non-stick pan over medium-high heat.

Carefully transfer the baking paper with the fish and potato crust onto the hot pan.

Let it cook for about 2 minutes to develop a slight caramelization on the underside.

Transfer the pan into the preheated oven and bake for 4 minutes.

Salmoriglio sauce:

While the fish is cooking, prepare the sauce by mixing finely chopped parsley leaves and lemon zest in a bowl.

Gradually add olive oil, stirring until well combined. Adjust seasoning with salt if needed.

To serve:

Remove the pan from the oven and carefully transfer the fish from the baking paper onto a serving plate or metal flat tray.

Place another flat plate on top and carefully flip to transfer the potato crust onto the plate, now on top of the fish.

Sprinkle sea salt flakes over the potato crust.

Serve the potato-crusted snapper fillet with the prepared Salmoriglio sauce on the top.

Recipe provided by Nico