Ingredients
2 lemons
1 cup Greek-style yoghurt
sea salt and freshly ground pepper
4 x 200g snapper fillets
olive oil
Sweet potato salad
500g sweet potato, peeled and cut into 2cm dice
sea salt
6 tbsp extra virgin olive oil
1 large brown onion, coarsely chopped
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp chilli powder
juice of 1/2 lemon
12 green olives, pitted and roughly chopped
2 tsp finely sliced flat-leaf parsley
Method
To make the salad, place the sweet potato in a large pot and cover well with water. Bring to the boil, season with salt and cook until tender. Drain and carefully place on a plate lined with paper towel. Heat 3 Tbsp olive oil in a pan. Sauté the onion until tender, then add the sweet potato, spices and a little salt, and toss to incorporate. Add the remaining oil, lemon juice, olives and parsley and toss again until evenly mixed. Remove from the heat and set aside to cool.
Squeeze the juice from 1 lemon and cut the other lemon into quarters. Place the yoghurt in a small bowl with salt, pepper and a little lemon juice, to taste.
Preheat a grill or pan to hot. Season the fish fillets with sea salt and drizzle with a little olive oil. Cook the fillets, skin side down, for 3 minutes, then turn over and cook for a further 2 minutes or until done to your liking.
Place the sweet potato salad on a serving platter, top with the fish and season with salt and pepper. Serve with yoghurt on the side and lemon quarters for squeezing. something to drink
Hot Tip: Any white fish is great served this way. However, mackerel or blue-eye trevalla are well worth considering; they're inexpensive and sustainable, with a wonderful oiliness that goes perfectly with the spice.
