Fresh, delicious & quick... this is most definitely I LOVE YOU FOOD. 

500g fillet (or side) of red snapper
3 to 4 red king potatoes (please do not peel them)
1 bunch of asparagus, trimmed & peeled into ribbons
Squeeze of lemon juice
 
Snapper dressing
2 garlic cloves, finely sliced
3 thai chillies, sliced
2 tsp grated ginger
Juice of 1 lime
2 tbsp olive oil
 
Garnish with
Coriander leaves
1 red chilli, sliced
Lime zest
Salt & pepper
 
It’s super important that you allow the snapper to reach room temperature so that the cooking time is effective so take it from the fridge before you make any moves then preheat a fan forced oven to 220 degrees.
 
Add the potatoes to some cold salted water then onto a medium stove they go with the lid off.  Bring the potatoes to a rolling boil then turn the heat off and pop the lid on – they will need about 20 minutes to reach that all important ‘al-dente’ texture. While they do so you can get on with preparing the dressing for the snapper and peeling the asparagus into ribbons.
 
Paint the snapper with your dressing moments before you put it in the oven – you don’t want the lime juice to cook the fish, you want the oven to do that job for you so that the flavour of the snapper shines through. Place the snapper in the oven and roast for 7 minutes.
 
While it cooks, arrange the asparagus on your platter with the squeeze of lemon then slice those magnificent red king potatoes into medallions.  
 
Place the cooked snapper alongside the potatoes and asparagus then garnish liberally. How easy is that?!
 
Enjoy X