Snapper and spuds have never tasted so good as in this latest mouth melter from Miguel. Take the old family favourite to the next level with crispy snapper and sweet potato wedges.





• 2 x 200g snapper fillets, cut into thick fish fingers
• 1 tbsp butter
• 1 tbsp olive oil
• Salt and pepper



• 1 large sweet potato, cut into wedges
• 1.5 tbsp olive oil
• 1 tbsp smoked Spanish paprika
• Salt


• ½ cup Japanese mayonnaise
• 1 tbsp baby capers, chopped finely
• 6 cornichons, cut into small dice
• 1 bunch dill, finely chopped
• ¼ Spanish onion, finely diced


• 2 cups panko crumbs, pan-fried in ½ tbsp olive oil until golden brown
• ½ cup toasted and salted macadamias, crushed
• 1 tbsp dried oregano
• Salt and pepper
• Zest of 1 lemon


Preheat oven to 240C fan-forced. Toss sweet potato wedges in olive oil and smoked paprika. Season generously. Spread on a lined baking tray and roast for 25–30 minutes until crispy and cooked through.

• Meanwhile, make the tartare sauce by mixing mayonnaise, capers, cornichons, dill and onion.
• To make the crumb, mix panko, crushed macadamias, dried oregano and lemon zest together. Season with salt and pepper.
• Approximately five minutes before the sweet potato is cooked, heat oil and butter in a frying pan. Cook the snapper fillet, basting it with the melted butter/oil mixture until cooked through.
• Remove cooked fish from the pan, brush with the tartare sauce and press gently into breadcrumb mixture to coat.
• Serve hot with sweet potato wedges