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| Ingredients | | For the dressing | | 1/2 cup stoned Greek black olives | | 3 tablespoons capers | | 2 tablespoons each chopped chives and parsley | | 1 clove garlic, finely chopped zest and juice of 1 large lemon | | 1 red chilli, thinly sliced | | 75ml extra virgin olive oil | | salt and freshly ground black pepper to taste | | For the salad | | 700g baby waxy potatoes, well scrubbed and halved | | 1 leek (root end and coarse green leaf end trimmed off), thinly sliced | | 150g green beans, thickly sliced | | 2 tablespoons olive oil | | 4 x 150g-200g slices skinned, boned snapper fillet (any skinned boned firm white fish is suitable) | | salt and freshly ground black pepper |
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| Grilled Snapper With One-Pot Hot Potato Salad |
| 01 / 07 / 05 Ray McVinnie |
| Photography by Kieran Scott |
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Method |
For the dressing
Put everything into a bowl, mix well, taste and season with the salt and pepper then set aside.
For the salad
In a saucepan of well-salted water bring the potatoes to the boil and boil gently until almost tender. Add the leek, boil 1 minute then add the beans and boil 2 minutes. Remove from the heat, drain well then let stand in a sieve or colander for 1 minute.
While vegetables are cooking, brush the snapper fillets with the olive oil, season with salt and pepper and cook on a preheated ridged grill pan until just cooked through. Remove from the pan.
Place the hot vegetables on a serving platter, top with the fish and sprinkle the dressing over everything. Serves 4. 
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