Snapper Fillets With Herb And Caper Butter

• 2 medium potatoes peeled and cubed
• 2 zucchini thickly sliced
• 1 sweet potato small, peeled and cubed
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons parsley leaves chopped, plus additional, to serve
• 4 snapper fillets
• 6 tablespoons butter softened
• 1 tablespoon chopped parsley finely
• 1 tablespoon chives finely chopped
• 1 tablespoon capers drained, finely chopped
• 1 clove garlic crushed

1. Preheat the oven to 400u0b0F. Combine potato, zucchini, sweet potato, 2 tbsp of the oil and lemon juice in a small baking dish. Season to taste and toss gently.
2. Bake 25-30 mins, until tender. Stir in parsley.
3. Meanwhile, for herb and caper butter, mix all ingredients in a small bowl until well combined.
4. Heat remaining 1 tbsp oil in a large skillet on high heat. Cook fish, 2-3 mins each side, until cooked to desired doneness
5. Serve fish with vegetables and herb and caper butter. Sprinkle with additional parsley.

potatoes, zucchini, olive oil, lemon juice, parsley, snapper, butter, parsley finely, chives, capers, garlic

Taken from www.yummly.com/recipe/Snapper-Fillets-with-Herb-and-Caper-Butter-1399519 (may not work)