Snapper with Macadamia Pesto and Bean Salad

Try this delicious no-fuss dinner with fresh snapper and creamy macadamia pesto. It’s also gluten-free!

snapper fillet

Time to Prep: 5min

Time to Cook: 40min

Serves: 4

What You’ll Need:

Food Processor


  • 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

Macadamia Pesto:

  • 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.