Snapper with macadamia pesto and bean salad

Recipes / Fish

Try this no-fuss gluten-free dinner of snapper served with creamy macadamia pesto spiked with lime and coriander.

Recipe «Snapper with macadamia pesto and bean salad» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 500g sweet potato, peeled, cut into 2cm pieces, 1 1/2 tbsp extra virgin olive oil, 1 small red onion, thinly sliced into rounds, 1 tbsp lime juice, 4 snapper fillets , 300g green beans, trimmed, blanched, 75g macadamias, toasted, 1 cup fresh coriander leaves, firmly packed , 1 small garlic clove, coarsely chopped, 1 lime, rind finely grated, juiced, 60ml extra virgin olive oil, 1 tbsp water.

Ingredients:

  • 500g sweet potato, peeled, cut into 2cm pieces 
  • 1 1/2 tbsp extra virgin olive oil 
  • 1 small red onion, thinly sliced into rounds 
  • 1 tbsp lime juice 
  • 4 snapper fillets 
  • 300g green beans, trimmed, blanched 
  • 75g macadamias, toasted 
  • 1 cup fresh coriander leaves, firmly packed 
  • 1 small garlic clove, coarsely chopped 
  • 1 lime, rind finely grated, juiced 
  • 60ml extra virgin olive oil 
  • 1 tbsp water 

Instructions

  1. Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
  2. Meanwhile, for the pesto, process the macadamias, coriander, garlic and lime rind in a food processor until finely chopped. Combine the lime juice, oil and water in a jug. Add to macadamia mixture, with the motor running, in a slow steady stream until well combined and smooth. Season.
  3. Place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain well. Place the onion and lime juice in a large bowl. Season, then set aside to macerate.
  4. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Pat the skin of the snapper dry with paper towel. Season. Cook snapper, skin side down, for 2 minutes or until crisp. Turn and cook for 1-2 minutes or until just cooked through. Transfer snapper to a plate to rest.
  5. Add the sweet potato, beans and 1 tbs of the pesto to the onion mixture. Toss gently to combine. Divide among serving plates. Top each with snapper and a spoonful of the pesto.