Prep time: 10mins 

Cooking time: 35mins 

Serves 4  

INGREDIENTS: 

• 4 x snapper fillets  
• 700g red cocktail potatoes  
• 1 cup HFM breadcrumbs  

• 2 garlic cloves  
• ¼ bunch continental parsley  
• 1 tsp chilli flakes  
• 2 Tbsp HFM pesto  
• ½ punnet mix salad leaves  

• 1 lemon + zest of ½ lemon  
• Olive oil 
• Salt and pepper 

METHOD: 

1. Place the cocktail potatoes in a pot with salted water, just enough to cover the potatoes. Bring to the boil, on high heat, and cook for approx. 15-20mins until soft. 
2. Meanwhile, finely chop the garlic, pick and finely chop the parsley leaves. Make 2 insertions on the skin of each fillet, so the skin doesn’t curl up while cooking in the pan. Season with salt and pepper and set aside. 
3. In a large frying pan on medium-high heat, drizzle olive oil and add the garlic, cook for less than a minute, while stirring, until the garlic just starts to brown. Add the breadcrumbs and stir for 3-5mins until golden brown, remove from pan, and set aside.  
4. In the same pan, on a high heat, drizzle a generous amount of olive oil and place the fish fillets skin side up, cook for 2-3 mins. Turn snapper skin side down, turn the heat down to medium and cook for further 4 mins until cooked and golden brown. 
5. Mix the parsley and the garlic breadcrumbs together, add the chili flakes and the zest of ½ a lemon, mix and set aside. 
6. Once potatoes are cooked, drain and gently crush each one using a fork, place back into the pot. Toss with the pesto, season with salt and pepper, and serve with the snapper fillets, on a bed of pangrattato, salad, and a squeeze of lemon juice.