Simon Gault's snapper and wedges recipe - 6 September
Lime and ginger snapper
Lime & Ginger Snapper with Kumara Wedges
Time: 30 mins
Serves: 2
Costs: $18
Ingredients
60g butter
1 lime
150g grams of fresh breadcrumbs
1/2 tablespoon of freshly grated ginger
Snapper Fillet
Salt & Pepper
3 kumara, scrubbed and chopped into wedges
2 tbsp oil
1 tsp salt
Method
Preheat oven to 200degC. Place kumara and oil in a baking dish and sprinkle with salt. Bake for 15 to 20 minutes or until cooked and golden, turning wedges during cooking time.
Melt butter in a saucepan; pour into a bowl with the fresh breadcrumb and add the zest of one lime. Squeeze the juice of the lime and the peeled, grated ginger and add into the mixture. Mix together well.
Place fish in an oven proof dish, season to taste with salt and pepper. Lay crumble on top of the fish, covering well. Place dish in the oven on grill for 6-12 minutes depending on the size of the fillet.
Serve.
