Red snapper with potato salad

INGREDIENTS

• 800g chat potatoes
• 2 tbs olive oil, plus extra to drizzle
• 8 x 200g red snapper fillets (skin on), pin-boned
• 30g unsalted butter, chopped
• 1 baby fennel bulb, shaved, fronds reserved
• 1 bunch dill, fronds picked, half chopped
• 1/2 cup (80g) almonds, roasted, chopped
• 2 lemons, peeled, segmented, finely chopped, plus juice of 1/2 a lemon

METHOD

1. 1.Place potatoes in a saucepan and cover with cold, salted water. Cover and bring to the boil over high heat. Remove lid, reduce heat to a simmer and cook for 10 minutes or until tender. Drain and set aside.
2. 2.Heat oil in a large frypan over high heat. Add fish and cook, turning halfway, for 4 minutes or until just cooked through. Transfer to a plate and keep warm. Add butter to pan and melt. Add potatoes and cook, stirring occasionally, for 3 minutes or until slightly golden.
3. 3.Transfer potatoes to a large bowl with fennel and dill fronds, almonds, and lemon flesh and juice. Toss gently to combine, then add shaved fennel.
4. 4.Arrange fish and potato salad on a serving platter. Sprinkle with chopped dill and drizzle with extra oil to serve.