Steamed Snapper With Pineapple And Hollandaise Recipe

About this recipe

A light and flavorful pescatarian dinner featuring steamed red snapper, tender potatoes, and sweet pineapple rings, complemented by a rich Hollandaise sauce and fresh lemon slices.

Ingredients

• 1.5 Kg Harry & Percy British Mashing Potatoes
• - Pineapple
• 350G Natoora Large New Season Unwaxed Lemons
• 300G Hls Msc Hake Skin On Fillet Portions
• 170G Daylesford Hollandaise Sauce
• 100G Premium Matcha Green Tea Powder, 100G

Instructions

1. 1. Rinse and pat dry 500 g of red snapper fillets. Steam the fillets over medium heat for 8-10 minutes until fully cooked and flaky.
2. 2. While the fish is steaming, peel and slice 300 g of potatoes into rounds. Steam the potato slices for 10-12 minutes until tender.
3. 3. Arrange the steamed potatoes on a serving platter and place the steamed red snapper fillets on top.
4. 4. Drain 4 pineapple rings and lightly tint them with 1 drop of green food coloring. Arrange the pineapple rings around the fish and potatoes for garnish.
5. 5. Prepare 150 ml of Hollandaise sauce according to package instructions or your preferred recipe.
6. 6. Serve the dish with 1 lemon sliced into wedges on the side and drizzle the Hollandaise sauce over the fish and potatoes before serving.