Whole snapper with herb pesto and crispy potatoes

Cooking Fish Whole snapper with herb pesto and crispy potatoes

A wonderful, gluten-free baked fish option for easy entertaining.

Lables: Diabetes friendly High fibre Low carb Low sodium Lower gi Egg free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray (with sides) with baking paper.
  2. Place potatoes on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 10 minutes.
  3. Meanwhile, pat fish dry with paper towel.
  4. Place parsley, chives, dill, garlic and walnuts in a food processor. Process until roughly chopped. Add 2 tablespoons oil. Process until combined. Spread fish cavity with herb mixture. Top with lemon slices. Drizzle fish with remaining oil. Season with salt and pepper.
  5. Place fish on potatoes. Bake for 15 minutes. Reduce oven temperature to 180C/160C fan-forced. Bake for 20 minutes. Add tomatoes. Bake for a further 10 to 15 minutes or until fish is cooked through and tomatoes are tender. Sprinkle with 1 cup watercress. Serve with remaining watercress, asparagus and lemon.

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1.5kg chat potatoes, cut into 5mm thick slices
1/2 cup extra virgin olive oil
2kg whole snapper
1 cup fresh flat-leaf parsley leaves, firmly packed
1/3 cup fresh chives, chopped
2/3 cup fresh dill leaves, firmly packed
2 garlic cloves, crushed
1/2 cup walnuts, toasted
1 lemon, sliced
400g punnet tomato medley mix
3 cups watercress sprigs
Steamed asparagus and lemon wedges, to serve

Adv

Autors
Preparation time
30
Cooking time
1:00
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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