A quick post for a quick Friday dinner.

This can be thrown together in 20 minutes, tastes amazing, and could easily be multiplied to cater to dinner for two or a small crowd. All you do is make a quick warm potato salad, sauté some snapper fillets, and pile it high on some thick toasted bread. Inspired by my favorite dish Gordon Ramsay makes on his UK Kitchen Nightmares, he calls it an open-faced sandwich, I just call it delicious.

Warm potato salad.

Snapper.

Sauce escaping.

Hearty layers.

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Open Faced Snapper Sandwich

Makes 1 hearty sandwich.

Based on Gordon Ramsay’s recipe.

Ingredients

• 1 small snapper fillet, de-boned, skin-on
• 5-7 very small fingerling potatoes, or 2 small Yukon gold potatoes
• 1 tablespoons freshly chopped chives
• 1 tablespoon sour cream (you could also use Greek yogurt or crème fraiche)
• 1 tablespoon freshly squeezed lemon juice
• 2 spring onions, finely diced
• 1 slice good, thick bread (like ciabatta or French boule), brushed with olive oil and toasted
• salt and pepper to taste
• olive oil

Directions

1.) Put the potatoes in a small pot and cover with cold, salted water. Bring to a low boil and cook until just soft, about 10 minutes. Drain, and set aside. Let cool until you can handle them with bare hands, and then cut into bite-sized pieces.

2.) In a small bowl, whisk together the sour cream, lemon juice, chives, and spring onions. Taste for seasoning, then toss the potatoes in the dressing. Set aside.

3.) Heat a non-stick pan over medium-high heat and add a few glugs of olive oil. Season the fish and then sauté skin-side down, until crisp. Turn over and cook another few minutes to finish.

4.) Top the toast with potato salad, and then the snapper fillet. Eat warm with a nice glass of white wine.

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