Pesto Snapper with Salad and Green Beans

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

Changing Habits Seaweed Saltlt to taste

Freshly ground Changing Habits Pepper

1 tbsp coconut oil, butter or ghee

Snapper Method

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

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

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.

Cook for approximately 20 minutes.

Salad Method

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

Dress with mirin, or your favourite vinegar.

Then place onto 4 plates evenly.

Beans Method

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

Now assemble all ingredients onto 4 plates.

Serve with lime wedges and enjoy!

Print Options:

Pesto Snapper with Salad and Green Beans