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Baked herb-crumbed snapper with yoghurt tartare

Name: Baked herb-crumbed snapper with yoghurt tartare recipe
Yield: 4
Ingredients: 100g day-old sourdough bread, torn; 1 cup chopped mixed herbs (we used dill, flat-leaf parsley and basil); 1 tsp fennel seeds, toasted and crushed; Finely grated zest & juice of 1 lemon; 1/3 cup (80ml) olive oil; 1½ tsp Dijon mustard; 4 small snapper fillets, skin on, pin-boned; 700g small parsnips, peeled and cut into half lengthways; 2 bunches Dutch carrots, trimmed and scrubbed; 4 sprigs thyme; Rocket leaves, to serve; ¾ cup (180ml) natural yoghurt; ½ cup mixed chopped herbs (we used dill, flat-leaf parsley and basil); 2 tbs baby capers, chopped; 2 tbs finely chopped cornichons

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https://healthimprovements.info/recipes/baked-herb-crumbed-snapper-yoghurt-tartare-recipe/iuj0hyt5 — Baked herb-crumbed snapper with yoghurt tartare

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 21, 2019

“Any firm white fish works well here” - Matt Moran.

100g day-old sourdough bread, torn
1 cup chopped mixed herbs (we used dill, flat-leaf parsley and basil)
1 tsp fennel seeds, toasted and crushed
Finely grated zest & juice of 1 lemon
1/3 cup (80ml) olive oil
1½ tsp Dijon mustard
4 small snapper fillets, skin on, pin-boned
700g small parsnips, peeled and cut into half lengthways
2 bunches Dutch carrots, trimmed and scrubbed
4 sprigs thyme
Rocket leaves, to serve

Yoghurt tartare sauce

¾ cup (180ml) natural yoghurt
½ cup mixed chopped herbs (we used dill, flat-leaf parsley and basil)
2 tbs baby capers, chopped
2 tbs finely chopped cornichons

Method

1.

Preheat oven to 200°C. Line a large oven tray with baking paper. Pulse bread in a food processor to coarse breadcrumbs. Add herbs, fennel seed, zest and 2 tbs oil. Season and process until finely chopped.
2.

Brush mustard over skin of snapper and top with breadcrumb mixture, gently pressing on. Set aside.
3.

Place parsnips, carrots, remaining 2 tbs oil and thyme in lined tray, season, toss to coat and roast for 25 minutes. Remove from oven, drizzle with lemon juice, turn to coat and nestle snapper fillets among vegetables. Roast for 7-8 minutes until fish is just cooked through and vegetables are tender and golden.
4.

For sauce, combine all ingredients in a bowl and season. Serve with baked fish and vegetables and rocket.