John Myers
Red Snapper from Pan on Bed of Vegetables with Rosemary Potatoes from Dam Oven
The perfect red snapper from pan on bed of vegetables with rosemary potatoes from dam oven recipe with a picture and simple step-by-step instructions.
- 1 kg Red snapper
- 1 kg Potatoes
- 10 Pc. Rosemary sprigs
- 7 Pc. Garlic cloves
- Seasonal vegetables
- Coarse sea salt
- Coarse pepper
- Cajun Spice
- Lemon juice
- Oil
- Sprinkle the red snapper with lemon juice and spices. Then sear it, then lower the temperature and fry for about 15 minutes.
- Wash the potatoes for the rosemary potatoes well, cut them into quarters and spread them on a baking tray. Squeeze out the garlic cloves with the skin and add them like the rosemary sprigs. Spread ½ handful of coarse sea salt like pepper over the top. Finally pour plenty of olive oil over it. Bake in the oven for about 45 minutes at 160-170 degrees.
- Wash seasonal vegetables and cut into the desired shape, e.g. push or strip. Then fry in a pan with hot oil and season with salt and pepper. Let it steam well.
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