Snapper with tomato, pine nut and macadamia pesto
Snapper with tomato, pine nut and macadamia pesto
Ingredients
- ½ cup (45g) semi dried tomatoes, drained
- ½ cup pine nuts, toasted
- ½ cup roughly chopped macadamias, toasted
- 1 tbsp olive oil
- ¼ cup water
- ½ cup finely chopped flat leaf parsley
- Cracked black pepper, to taste
- 4 baby snapper, scaled and cleaned
- Olive oil spray
- 4 cups cooked mixed salad, to serve
- 4 slices wholegrain or gluten free bread, to serve
Method
- Preheat oven to 200°C.
- To make the pesto, place the tomatoes and nuts in a food processor or blender and process until just combined. With the motor running, pour in the oil and water and continue to process until mixture forms a chunky paste. Remove the mixture from the processor and stir through the parsley. Set aside.
- Spray the snapper with olive oil spray and sprinkle with a little pepper.
- Place fish on a large oven tray lined with non-stick baking paper. Bake for 20 minutes or until cooked through.
- Serve the fish with pesto and steamed vegetables.
Tips
Any remaining pesto can be kept in the refrigerator for up to a week.| Nutrients per serve | |
| Energy | 2800 kj |
| Protein | 45 g |
| Fat | 38 g |
| Saturated fat | 5 g |
| Carbohydrate | 29 g |
| Sugars | UNKNOWN |
| Dietary fibre | 15 g |
| Sodium | 363 mg |
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