Garlic, Thyme and Summer Potato Salad


  • 750g baby Carisma potatoes
  • 4 snapper fillets
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1 garlic clove, crushed
  • 2 tablespoons olive oil
  • 250g cooked baby beetroot, drained, cut into wedges
  • 1/2 bunch radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 60g pkt Coles Australian Baby Rocket
  • 1/4 cup (60ml) vinaigrette dressing
  • Extra thyme, to serve
  • Extra lemon zest, to serve
  • Lemon wedges, to serve


  • Step 1
    Cook the potato in a large saucepan of salted boiling water for 10 mins or until tender. Drain well. Set aside until cool enough to handle. Thinly slice.
  • Step 2
    Meanwhile, combine thyme, lemon zest, garlic and oil in a bowl.
  • Step 3
    Place fish in a shallow glass or ceramic dish and pour over oil mixture. Toss to coat.
  • Step 4
    Heat a lightly greased barbecue grill or char-grill on medium/high. Cook the fish for 4 mins each side or until cooked through.
  • Step 5
    Combine the potato, beetroot, radish, onion and rocket in a bowl. Drizzle with dressing. Toss to combine.
  • Step 6
    Serve fish with potato salad, extra thyme, lemon zest and lemon wedges. Season.

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