Snapper fillets with almond and parsley crust

METHOD

1. Preheat oven to 180ºC or 160ºC fan forced. Mix parsley, spring onions, almonds, garlic, capers and breadcrumbs; whisk egg white, tip half into crust mixture and combine well.
2. Pat fish dry with paper towel and brush with remaining egg white. Sit fish on oil sprayed baking tray. Spoon and pat a layer of parsley mix onto each fillet.
3. Cook in oven for 8–10 minutes or until cooked – this depends on fish thickness.
4. Serve with lemon wedge to one side and potato salad with garlic dressing.

Potato salad & garlic dressing

1. Cut potatoes on diagonal into bite sized pieces. Boil in salted water for 5 minutes – drain and let cool. When cool, spray with oil and either pan fry or oven roast until browned and cooked through.
2. Tip potatoes into large mixing bowl – add spring onions, eggs, bacon and mint.
3. Mash garlic – whisk in mayonnaise, vinegar, mustard and ground black pepper to taste and pour over hot potato mixture.
4. Toss and leave to cool. Refrigerate to use when needed.