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Snapper With Tomato, Pinenut and Macadamia Pesto (GF)


  • ½ cup (45g) semi dried tomatoes, drained
  • ½ cup pine nuts, toasted
  • ½ cup roughly chopped macadamias, toasted
  • 1 tablespoon 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 and 4 slices wholegrain bread (or gluten free bread) to serve

Preheat oven to 200 degrees 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.

Note: any remaining pesto can be kept in the refrigerator for up to a week.


Serves 6 – 40g nuts per serve


Nutrient content per serve

Energy 2800kJ (670kcal), Protein 45g, Total fat 38g, Saturated fat 5g (13% of total fat), Monounsaturated fat 20g, Polyunsaturated fat 11g, Carbohydrates 29g, Fibre 15g, Sodium 363mg


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