Pesto Snapper with Salad and Green Beans

by | Nov 8, 2015 | 0 comments

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

Yields1 ServingDifficultyBeginner
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 4 leaf mixed salad greens
 1 avocado
 10 cherry tomatoes
 1/2 cucumber chopped
 100 g goats feta cheese (more if you want)
 1/2 red pepper, deseeded and sliced thinly
Beans
 500 g beans
 Freshly ground Changing Habits Pepper
 1 tbsp coconut oil, butter or ghee
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!

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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 4 leaf mixed salad greens
 1 avocado
 10 cherry tomatoes
 1/2 cucumber chopped
 100 g goats feta cheese (more if you want)
 1/2 red pepper, deseeded and sliced thinly
Beans
 500 g beans
 Freshly ground Changing Habits Pepper
 1 tbsp coconut oil, butter or ghee

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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