Snapper Fillets With Herb And Caper Butter - cooking recipe

Ingredients

2 medium potatoes, peeled and cubed
2 None zucchini, thickly sliced
1 small sweet potato, peeled and cubed
3 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped parsley leaves, plus additional, to serve
4 None snapper fillets
None None FOR THE HERB AND CAPER BUTTER
6 tbsp (3/4 stick) butter, softened
1 tbsp finely chopped parsley
1 tbsp finely chopped chives
1 tbsp drained capers, finely chopped
1 clove garlic, crushed

Preparation

Preheat the oven to 400\u00b0F. Combine potato, zucchini, sweet potato, 2 tbsp of the oil and lemon juice in a small baking dish. Season to taste and toss gently.
Bake 25-30 mins, until tender. Stir in parsley.
Meanwhile, for herb and caper butter, mix all ingredients in a small bowl until well combined.
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook fish, 2-3 mins each side, until cooked to desired doneness
Serve fish with vegetables and herb and caper butter. Sprinkle with additional parsley.