Pan-Fried Red Snapper With Baked Potato And Strawberry Salsa

• 4 None potatoes
• None None strawberries, small diced (4 halved, set aside for garnish)
• 1 bunch scallions, sliced thinly
• 4 tbsp vinegar
• 2 tbsp ketchup
• 2 tsp sugar
• 1 pinch chili powder
• 4 None red snapper fillets
• 1/2 None lemon, juiced
• None None oil, for frying
• 2 tbsp greek yogurt
• None None red chili pepper flakes for garnish
• None None fresh lemon balm leaves for garnish

1. Preheat the oven to 400u0b0F. Wrap the potatoes individually in foil and bake for about 30 mins.
2. Mix the strawberries and scallions in a bowl. In a separate bowl mix the vinegar, ketchup, sugar, chili powder and season. Fold in the strawberry and onion mixture and set aside to marinate.
3. Sprinkle the fish fillets with lemon juice and season to taste. Heat the oil in a nonstick pan and pan-fry the fish for about 4 mins each side.
4. Take the potatoes out of the oven and unwrap the foil. Arrange the fish, potatoes and some strawberry salsa on 4 plates. Put 1 tbsp of greek yogurt on each potato, and sprinkle with chili flakes. Serve garnished with lemon balm and the remaining strawberries. Serve with strawberry salsa on the side.

potatoes, strawberries, scallions, vinegar, ketchup, sugar, chili powder, red snapper, lemon, oil, greek yogurt, red chili pepper, lemon balm

Taken from recipes-plus.com/api/v2.0/recipes/18450 (may not work)