Whole snapper with herb pesto and crispy potatoes
- 09.03.2017
- 616
A wonderful, gluten-free baked fish option for easy entertaining.
Recipe «Whole snapper with herb pesto and crispy potatoes» presented in category Recipes / Fish, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- Preheat oven to 220C/200C fan-forced. Line a large baking tray (with sides) with baking paper.
- Place potatoes on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 10 minutes.
- Meanwhile, pat fish dry with paper towel.
- 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.
- 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.