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This week it was my Dad's birthday and I wanted to make a meal for him.

RatingDifficultyBeginner

Yields1 Serving

Snapper
 4 Snapper Fillets
 1 large bunch of basil leaves
 1/2 cup macadamia nuts
 1/2 cup freshly ground parmesan
 1/4 cup Cold pressed olive oil
 Lime or lemon wedges to serve
Salad Ingredients
 4 cups of 4 leaf mixed salad greens
 1 avocado
 10 cherry tomatoes
 1/2 cucumber chopped
 100g (more if you want) goats feta cheese
 1/2 red pepper, deseeded and sliced thinly
Beans
 500g of beans
 Changing Habits Seaweed Salt to taste
 Freshly ground black pepper
 1 Tbsp Changing Habits Coconut Oil or butter or ghee
 Sprinkle with Changing Habits Dulse Flakes

Snapper Method
1

Place the basil, macadamia nuts and ground cheese in a food processor or thermomix and process until they look like crumbs.

2

Add the oil and process for a couple of seconds until combined.

3

Place the snapper fillets in a baking tray, spread the pesto over the fish, cover the dish with a lid or tin foil (if you don’t have a lid) and then place it in a pre heated oven at 170C fan forced.

4

Cook for approximately 20 minutes.

Salad Method
5

Place all salad ingredients in a bowl starting with the mixed salad greens and then layer, do not toss.

6

Dress with mirin, or your favourite vinegar.

7

Then place onto 4 plates evenly.

Beans Method
8

Steam the beans lightly so that they are warmed but still crisp, place in bowl and season with salt, pepper and butter.

9

Now assemble all ingredients onto 4 plates.

10

Serve with lime wedges and enjoy!

Category

I didn't have a lot of time and I had invited 8 people to dinner, so I wanted to stick to recipes I knew but make it different than the fish recipe I usually make. You see when I'm home and my Dad is home I try to get him around once a week for dinner, other wise with both our lifestyles we wouldn't see each other. He is 84 and travels extensively, he popped down to Melbourne last week for a few days, the month before he drove from Qld to Victoria visiting friends along the way and the month before that I caught up with him in New Zealand.

So I had one hour to shop for foods and then another hour to prepare before my guests arrived. I went to my local fruit and vegetable shop and then the fish monger. I purchased some fresh caught snapper off the Mooloolaba coast as well as some basil, salad ingredients and green beans.

I made a meal that every single person young and old at the dinner table devoured.

Ingredients

Snapper
 4 Snapper Fillets
 1 large bunch of basil leaves
 1/2 cup macadamia nuts
 1/2 cup freshly ground parmesan
 1/4 cup Cold pressed olive oil
 Lime or lemon wedges to serve
Salad Ingredients
 4 cups of 4 leaf mixed salad greens
 1 avocado
 10 cherry tomatoes
 1/2 cucumber chopped
 100g (more if you want) goats feta cheese
 1/2 red pepper, deseeded and sliced thinly
Beans
 500g of beans
 Changing Habits Seaweed Salt to taste
 Freshly ground black pepper
 1 Tbsp Changing Habits Coconut Oil or butter or ghee
 Sprinkle with Changing Habits Dulse Flakes

Directions

Snapper Method
1

Place the basil, macadamia nuts and ground cheese in a food processor or thermomix and process until they look like crumbs.

2

Add the oil and process for a couple of seconds until combined.

3

Place the snapper fillets in a baking tray, spread the pesto over the fish, cover the dish with a lid or tin foil (if you don’t have a lid) and then place it in a pre heated oven at 170C fan forced.

4

Cook for approximately 20 minutes.

Salad Method
5

Place all salad ingredients in a bowl starting with the mixed salad greens and then layer, do not toss.

6

Dress with mirin, or your favourite vinegar.

7

Then place onto 4 plates evenly.

Beans Method
8

Steam the beans lightly so that they are warmed but still crisp, place in bowl and season with salt, pepper and butter.

9

Now assemble all ingredients onto 4 plates.

10

Serve with lime wedges and enjoy!

Pesto Snapper with Salad and Green Beans
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