Lemon Crumbed MSC Snapper with Twice Cooked Potato Wedges

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PREP TIME: 1 hour

MSC Snapper fillets 200 g

Panko breadcrumbs 60 g

Lemon zest 1 each

Fresh thyme, chopped 2 sprigs

Caramelised lemon 1

Large potato, cut into wedges 1

Australian canola oil for frying 400 mL

Salt and pepper


  1. Portion fish onto 4 equal size pieces.
  2. In a bowl, combine panko crumbs, lemon zest, chopped thyme and salt and pepper to taste.
  3. Carefully press one side of each piece of fish into the crumb mixture and lay on a lined baking tray, crumb side up.
  4. In a medium-large pot, heat oil to 160°C. While oil is heating, cut potato into equal size wedges (around 8-10 pieces). Blanch wedges in hot oil for 5-7 mins. Test with a poker to ensure they are ¾ cooked and then drain on paper and reserve to one side.
  5. In a 200°C preheated oven, cook the fish for 5-7 mins.
  6. Turn temperature of oil up to 180°C, cook chips for a second time for 2-3 mins. Take out once they are golden brown and crispy and keep warm.
  7. Heat a small griddle pan. When hot, place the lemon halves cut side down to caramelise.
  8. Arrange fish and lemon on a plate, accompany with Birch & Waite Tartare Sauce. Serve crispy potato wedges on the side.

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