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Baby snapper with basil and orange crust
Baby snapper with basil and orange crust
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Healthy and flavorful fish dinner option.
Ingredients:
  • 500.00 ml basil leaves
  • 100g toasted pinenuts
  • 5.90 gm Dijon mustard
  • 1 clove garlic, crushed
  • 1 tsp finely grated orange rind
  • 42.00 gm orange juice
  • 56.88 gm olive oil
  • salt and cracked black pepper
  • 4 small snapper (each one around 350g), scaled and gutted
  • 250g baby vine-ripened trussed tomatoes, to serve
  • olive oil, extra, for drizzling
Instructions:
  • Preheat your oven to 200°C. In a food processor or blender, combine basil, pine nuts, Dijon mustard, garlic, orange rind, and juice. Blend until roughly chopped. While the processor is running, slowly pour in the olive oil until the mixture is combined but still slightly chunky. Set aside.
  • Score the thickest part of the fish on both sides with a sharp knife, creating four or five 1cm-deep diagonal slashes. Season with salt and pepper, then generously spread the basil mixture over both sides of the fish, making sure to work it into the cuts.
  • Place the fish in a baking dish lined with non-stick baking paper, adjusting shelves halfway through cooking if using two dishes.
  • Arrange the tomatoes around the fish, then generously drizzle with olive oil. Bake for 15-20 minutes or until the fish is flaky when tested with a fork. Serve the snapper and tomatoes on separate serving plates while hot. Enjoy right away!

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