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Elevate your seafood game in the kitchen with this vibrant snapper dish, where crispy-skinned fillets pair with smashed potatoes and a zesty aji amarillo sauce. Bright, bold and packed with flavor, this recipe is a perfect balance of heat, citrus and creamy richness. It’s simple to prepare, yet impressive enough for any occasion.
Ingredients | Serves 4
- 2 lbs. snapper fillets, skin on
- 24 oz. baby red and golden potatoes, halved
- 2 tbsp. kosher salt
- 4 tbsp. extra-virgin olive oil
- 4 tbsp. aji amarillo paste
- 4 tbsp. sour cream
- 1 garlic clove, grated
- 1 lemon, zested and juiced
- Fresh cracked black pepper and flaky sea salt
Preparation
For the Potatoes
Preheat your oven to 400°F. In a medium-size pot, cover potatoes with water and add kosher salt. Bring to a boil and simmer for about 15 minutes, until potatoes are tender when pierced with a knife. Drain well and allow to dry thoroughly.
On a baking sheet lined with parchment paper, toss potatoes with olive oil and some flaky sea salt. Place cut side down; then gently press each potato with your thumb or a fork to smash while keeping the potato intact. Bake for 15 to 20 minutes, until golden brown.
For the Snapper
On another lined baking sheet, drizzle oil and lay the snapper fillets skin side down. Season with flaky salt and fresh black pepper. Bake for about 10 minutes, testing the fish to ensure it is just cooked through but not overdone.
For the Sauce
In a small bowl, stir together aji amarillo paste, sour cream, grated garlic and the juice of one lemon. Set aside.
Assemble and Serve
Spoon a generous amount of sauce onto the plate; then layer with the fish and potatoes. Finish with lemon zest. Serve immediately, and pair with your favorite Pilsner-style beer or a dry white wine.
