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Pesto Snapper with Salad and Green Beans

Pesto Snapper with Salad and Green Beans


November 8, 2015

Pesto Snapper with Salad and Green Beans 0 0 5 0

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



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


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

1Place the basil, macadamia nuts and ground cheese in a food processor or thermomix and process until they look like crumbs.

2Add the oil and process for a couple of seconds until combined.

3Place 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.

4Cook for approximately 20 minutes.

Salad Method

1Place all salad ingredients in a bowl starting with the mixed salad greens and then layer, do not toss.

2Dress with mirin, or your favourite vinegar.

3Then place onto 4 plates evenly.

Beans Method

1Steam the beans lightly so that they are warmed but still crisp, place in bowl and season with salt, pepper and butter.

2Now assemble all ingredients onto 4 plates.

3Serve with lime wedges and enjoy!

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.


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