Snapper with Spiced Sweet Potato Salad

Source: smh.com.au

A simple fish dish is delicious.

Snapper ingredients

snapper fillets (4), skin on
sea salt
2 tbsp olive oil
1 cup Greek-style yogurt
lemon
freshly ground white pepper

Sweet Potato Salad ingredients

sweet potatoes, peeled and cut in 1 inch pieces
1/2 cup extra virgin olive oil
1 large onion, chopped
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 paprika
1/2 tsp chili powder
1/2 lemon juice
12 green olives, pitted and chopped
1/4 cup flat-leaf parsley

1. To make the sweet potato salad, place a steamer over high heat and bring to boil. Season potatoes with sea salt and steam for 10-12 minutes, until tender. Place on a paper towel-lined plate.

2. Heat half the olive oil in a large frying pan over low-medium heat. Cook the onion for 5 minutes, until translucent, then add the sweet potato, spices and a little sea salt. Gently toss. Add the remaining oil, lemon juice, olives and parsley, and toss again until evenly mixed. Remove from the heat and allow to cool.

3. Heat a grill or frying pan until hot. Season fish with salt and drizzle with olive oil. Place 2 fillets on the grill, skin side down, pressing with a spatula to keep flat for 1 minute. Cook for 2 more minutes without moving, until golden. Turn and cook for 1 minute more. Repeat with remaining fillets.

4. Place the yogurt and a little lemon juice in a small bowl, season to taste and combine well.

5. Serve the fish with some freshly cracked pepper, a dollop of yogurt, the sweet potato salad and lemon cheeks on the side.

Recipe source: smh.com.au