Herb Crusted Snapper and Chive Potato Salad with Lemon Butter Caper Sauce

0 Comment" class="comment_link">0 Comment


Brain food Recipe –

Herb Crusted Snapper and Warm Chive Potato Salad with Lemon Caper Butter Sauce

Here’s Carly and Tresne’s Herb Crusted Snapper recipe. It’s high in Omega 3, that’s essential for your brain, nervous system, immune system and skin! Also the herb crust has some great nutritional benefits that include an anti-inflammatory, antibacterial properties and a fantastic antioxidant!

Here’s how this recipe can benefit you-


  • Arthritis
  • Improves memory
  • Helps with learning
  • Maximises mental performance


  • Lower your cancer risk
  • Liver detox
  • Immune boost


  • Immune boost
  • Lowers your risk of cancer and stroke
  • Help with digestion



  • 2 Snapper fillets
  • 2 Tbsp olive oil
  • Sea salt
  • Black pepper
  • 1 tsp minced garlic
  • 50g panko breadcrumbs
  • 1 lemon, zested
  • 25g Parmesan, grated
  • 2 Tbsp flat leaf parsley, chopped
  • 2 Tbsp fresh chives, chopped
  1. Season each fillet with salt and pepper.
  2. Add all crust ingredients into a food processor and blitz until combined.
  3. Heat olive oil in medium size frying pan over a medium to high heat.
  4. Coast each fillet with the herb mixture.
  5. Add snapper and cook for 2 -3 minutes each side until slightly golden.
  6. Leave to rest for 5 mins before serving.
Lemon Caper Butter Sauce
  • 60g unsalted butter, cut into pieces
  • 1 shallot, finely chopped
  • 2 Tbsp drained capers
  • 1/4 cup lemon juice
  • 1 tablespoon finely chopped flat leaf parsley, plus extra for garnish
  • 1 tsp lemon zest
  1. Melt butter in a frying pan over medium heat until foaming. Add capers. Cook, stirring, for 1 to 2 minutes or until butter starts to brown lightly.
  2. Add lemon juice and zest.
  3. Cook, stirring, for 1 minute. Remove from heat. Stir in parsley. Season with pepper
Chive Potato Salad
  • 6 Red potatoes, skin on, washed and quartered
  • 1 cup Greek yogurt
  • 1 tsp Dijon mustard
  • 3 Tbsp fresh Chives chopped
  • ¼ cup red onion minced
  • Salt and pepper to taste
  1. Bring a large saucepan over medium to high heat, add potatoes and cover with water. Simmer potatoes for 10 – 12 mins, until soft but firm enough not to fall apart.
  2. In a large bowl mix yogurt, mustard, chives, onion together and mix well. Add potatoes and toss to combine. Season with salt and pepper to taste.


Be careful of how much butter you consume. Butter is a saturated fat which can increase your risk of cardiovascular disease and increase your cholesterol.

“By Carly and Tresne”

About the Author