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Snapper fillets on kumera mash with sage & parmesan butter


  • Boil the kumera until tender. Then drain well and mash with a good dollop of butter and seasonings. Cover and set aside.
  • Heat a thin layer of oil in a heavy-bottomed pan and cook the lightly floured, seasoned fish. Remove.
  • Then add a few large dollops of butter to the pan with a splash of oil and the sage. Cook until the butter is light brown and then add the parmesan. Turn the heat off and stir until melted.
  • Mound the mash on individual plates, top with the fish, spoon the browned butter over and serve with your favourite steamed green vegies alongside.


  • 6 kumera (or small sweet potatoes), peeled & chopped
  • butter
  • sea salt & freshly ground pepper
  • olive oil 4 x 180 gm
  • 4 large snapper fillets
  • plain flour
  • 12-16 fresh sage leaves
  • 1 heaped tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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