Try this delicious no-fuss dinner with fresh snapper and creamy macadamia pesto. It’s also gluten-free!
Time to Prep: 5min
Time to Cook: 40min
What You’ll Need:
- 4 snapper Fillets (about 180g each)
- 1 small red Onion – thinly sliced into rounds
- 500g of sweet potato, peeled and cut into 2cm pieces
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon of lime juice
- 300g of green beans, trimmed and blanched
- 1 cup of fresh coriander leaves, firmly packed
- 1 small garlic clove, coarsely chopped
- 75g macadamia nuts, toasted
- 1 lime, rind finely grated, juiced
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon of water
- Preheat oven to 200c/180c fan forced.
- Line a baking tray with baking paper and place the potatoes then drizzle with 1 tbsp of olive oil.
- Season to taste then roast for 30 minutes (stir halfway) until golden and tender.
While the potatoes cook, prepare your pesto:
- In your food processor process the macadamias, coriander, garlic and lime rind until finely chopped.
- Combine the lime juice, oil and water in a jug.
- Add jug contents to macadamia mixture with the processor motor running in a slow and steady stream until well combined and smooth.
- Season further to taste
Preparing the snapper and veg:
- Place the onion in a heatproof bowl and cover with boiling hot water then let stand for 3 minutes.
- Drain and place the onion and lime juice in a large bowl. Season to taste and set aside to macerate.
- Heat the remaining oil in a large frying pan (non-stick) over medium-high heat.
- Pat the skin of the snapper with a dry paper towel and season to taste.
- Cook snapper, skin side down, for approximately 2 minutes or until crispy.
- Turn the snapper and cook for another 1-2 minutes or until just cooked through.
- Transfer the snapper on to a plate to rest.
- Add the sweet potatoes from the oven, beans and 1tbs of the pesto to the onion mixture and toss gently.
- Divide among serving plates and top each with a snapper fillet and a spoonful of the pesto.