Quick & Easy

Roasted snapper with horseradish mayo

ROASTED SNAPPER WITH HORSERADISH MAYO
2
15M
50M
1H 5M

Ingredients

Horseradish mayo

Method

1.Preheat oven to 240°C (220°C fan-forced).
2.Wash unpeeled potatoes; cut into wedges. Combine potatoes, unpeeled garlic and 1 tablespoon of the oil in a large baking dish; season. Roast, uncovered, 20 minutes.
3.Meanwhile, fill fish cavities with lemon and ¼ cup of the dill; season. Place fish on top of potatoes; drizzle with remaining oil. Roast, uncovered, 25 minutes or until fish and potatoes are cooked through.
4.Finely chop remaining dill. To make horseradish mayo; combine mayonnaise, horseradish cream, capers and chopped dill in a small bowl.
5.Serve fish topped with extra dill, potatoes and horseradish mayonnaise.

The recipe can be doubled to serve 4; use two baking dishes for even cooking.

Note

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