Grilled snapper with yoghurt potatoes

Grilled snapper with yoghurt potatoes

(2) Rate it

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

With just a few pantry staples and some fresh ingredients, you can create this exciting grilled fish meal in a flash.

Featured in
Snapper recipes, Gourmet Recipes


  • 1kg chat potatoes
  • 4 x 200g pieces snapper fillets, (see top tips) skin on, pin-boned
  • 50g butter, melted
  • 2 cloves garlic, crushed
  • 210g (3/4 cup) Tamar Valley Greek Style Yoghurt
  • 1 red onion, finely chopped
  • 1/4 cup thinly shredded basil
  • 1 lemon, zested
  • 110g (2/3 cup) pitted kalamata olives, halved
  • 1 bunch rocket, trimmed
  • Lemon wedges, to serve


  • Step 1
    Place potatoes in a large saucepan of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 25 minutes or until tender. Drain, then place on a tray. Refrigerate for 15 minutes or until slightly cool.
  • Step 2
    Meanwhile, preheat a grill to high. Place fish, skin-side down, on a greased oven tray. Combine butter and garlic in bowl, then brush over fish. Season with salt and pepper. Grill for 6 minutes or until just cooked. Rest for 5 minutes.
  • Step 3
    Cut potatoes into wedges, then place in a large bowl with yoghurt, onion, basil, lemon zest, olives and rocket. Season and toss well to combine.
  • Step 4
    Divide yoghurt potatoes and grilled snapper among plates, then serve with lemon wedges.

  • High protein
  • Low carb
  • Lower gi


  • 2353 kj


  • 19g

    Fat Total

  • 10g

    Saturated Fat

  • 6g


  • 50g


  • 158mg


  • 574.8mg


  • 11g

    Carbs (sugar)

  • 43g

    Carbs (total)

All nutrition values are per serve


Top tips: Substitute any firm white fish, such as bream, kingfish, whiting or blue-eye trevalla, for snapper. Substitute kipfler potatoes for the chat potatoes.

For a variation on the potatoes, add a handful of mint leaves and halved, thinly sliced Lebanese cucumber with the potatoes in step 3.

  • Author: Dominic Smith
  • Image credit: Ben Dearnley
  • Publication: MasterChef



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