Cooking with a Manicure

Zataar Potato Red Snapper Rolls


6 people

  • 6 fillets of Red Snapper, deboned, skin off
  • Zest from half an orange
  • 2 medium good quality potato’s, de-skinned, boiled and mashed
  • 1/3 cup fresh Zaatar, chopped
  • 1 tablespoon fresh parsley, chopped
  • Panko breadcrumbs
  • Toothpicks
  • Dressing:
  • ¼ cup good quality olive oil
  • ¼ cup fresh orange juice
  • 1 tablespoon orange blossom water
  • ¼ teaspoon salt


Preheat oven to 170 Celsius.

Pat all fillets dry with paper tower. Sprinkle the zest evenly over fillets as well as pinch of salt and pepper.

Combine the mashed potato, Zaatar, Parsley, and salt.

In the center of each fillet place a few tablespoons of the potato mix. Roll carefully and pin with toothpick. Repeat for all 6. On surface of each roll press Panko crumbs- this will give the fish a nice textured crunch.
Place in over center rack- bake for 20 to 25 minutes depending on how well cooked you want your fish.
For the dressing, combine the olive oil, orange juice, orange blossom water and salt.

Serve with side salad.




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