Snapper Fillets with Spinach Cream

Snapper Fillets with Spinach Cream

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About this recipe: An elegant dish, which is quick and easy to make. Spinach cream is topped with pan-fried snapper and roasted potatoes. It's a great dish to show off at any dinner party.


Serves: 4 

  • 4 charlotte or new potatoes, skin on, thinly sliced
  • olive oil as needed
  • 40g butter
  • 4 snapper fillets, skin on
  • 250ml single cream
  • 1 large bunch spinach, leaves picked and roughly chopped
  • 2 tablespoons finely grated ginger
  • 1 dash dry white wine

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat a fan-assisted oven to 200 C / Gas 6.
  2. Arrange sliced potatoes on a baking-parchment lined baking tray, slightly overlapping, to form a scale pattern. Drizzle with oil and season with salt and pepper.
  3. Roast for 5-6 minutes or until potatoes are crisp and golden.
  4. Heat oil and butter in a frying pan over high heat, cook fish, skin side down, for 3 minutes, turn and cook for another 3 minutes or until cooked to your liking.
  5. Place cream, spinach, wine and ginger in a saucepan over medium heat. Bring to a simmer, cook 1-2 minutes or until spinach wilts.
  6. Transfer the cream-spinach mixture to a food processor or liquidiser and process until smooth.
  7. Pour spinach cream onto a serving plate, top with fish, skin side up and carefully turn baking parchment over, so that potato scales sit on top of the snapper.

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