Snapper With Spicy Capsicum Pesto And Roast Sweet Potato

Snapper With Spicy Capsicum Pesto And Roast Sweet Potato

Posted 2017-03-29 by Naomi follow
[Image1 The spicy capsicum pesto adds a nice bit of heat to the snapper]

This spicy capsicum pesto gives the snapper a bit of heat and great taste. The macadamias add a creamy flavour to the pesto and the chilli gives it a little spice. Make extra pesto and freeze for later as this is great as a dip, on meat or grilled vegetables, or mixed with pasta. Serve with a fresh garden salad and crunchy sweet potato chips.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4

For the spicy capsicum pesto
2 large capsicums
1/2 cup macadamias, lightly roasted
1/4 cup fresh basil
1/4 cup coriander
2 cloves garlic, crushed
1 lemon, juiced and finely zested
1 birdseye chilli

For the snapper
4 snapper fillets
2 tbsp oil
1 tbsp margarine (or nuttelex if lactose free)
1 lemon, zested finely
Salt and pepper

To serve
1 large sweet potato, cut into 5cm x 2cm chips
2 tbsp olive oil
Garden salad, to serve (optional)

For the spicy capsicum pesto
  • Preheat the grill to high. Line a baking tray with foil.
  • Cut the capsicums into quarters and remove the seeds. Place the capsicum skin side up under a grill for 7-8 minutes or until the skin starts to blister and blacken. Place the capsicum in a plastic bag, seal by tying a knot and set aside for 15 minutes to sweat.
  • Peel the skin off the capsicum and blend the flesh for 30 seconds, until roughly chopped.
  • Add the macadamias, basil, garlic and blend for 1 minute.
  • [Image3]
  • Add the lemon zest and juice, coriander, chilli and blend for 1 minute or until combined. Refrigerate until ready to cook the fish for the flavours to develop.
  • [Image4 The pesto should have some small chunks for texture and flavour]

    For the sweet potato chips
  • Preheat the oven to 220 degrees. Line a baking tray with baking paper.
  • Place the sweet potato in a bowl, add the oil, salt, pepper and toss to combine. Place on a baking tray and bake for 30-35 minutes, or until crunchy and golden brown.

  • To cook the snapper
  • Meanwhile, while the chips are in the oven, heat a frypan on medium heat and add the oil and margarine, stir to combine.
  • Pat dry the snapper fillets, rub in the lemon zest and season with salt and pepper. Set aside for 2 minutes for the flavour to infuse.
  • Place the fish fillets on the frying pan and cook for 2 minutes. Turn the fish over and spread the capsicum pesto on the cooked surface. Cook for 2-3 minutes until the bottom of the fish is golden.
  • [Image5 The snapper should have a golden colour before spreading the pesto]
  • Place the fish on serving plates with the sweet potato chips and garden salad. Serve and enjoy.

  • Tips
  • The capsicum pesto can be made in bulk and frozen.
  • The pesto makes a great dip, spread on meat or grilled vegetables, or pasta sauce addition.
  • Exclude the chilli for a family friendly pesto.

  • For more of my recipes visit [Link Naomi's recipes]


    228416 - 2023-07-17 10:40:10


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