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Snapper with macadamia pesto and bean salad
Snapper with macadamia pesto and bean salad
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Easy gluten-free dinner: Snapper with macadamia pesto, fresh lime, and coriander. Delicious and hassle-free!
Ingredients:
  • 500g sweet potato, peeled, cut into 2cm pieces
  • 27.30 gm extra virgin olive oil
  • 1 small red onion, thinly sliced into rounds
  • 21.00 gm lime juice
  • 4 (about 180g each) snapper fillets
  • 300g green beans, trimmed, blanched
  • 75g macadamias, toasted
  • 250.00 ml fresh coriander leaves, firmly packed
  • 1 small garlic clove, coarsely chopped
  • 1 lime, rind finely grated, juiced
  • 20.00 gm water
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Spread potato on the tray, drizzle with 1 tablespoon of oil, season, and roast for 30 minutes, stirring halfway, until golden and tender.
  • Prepare the pesto by blending macadamias, coriander, garlic, and lime rind in a food processor until finely chopped. Mix lime juice, oil, and water in a jug. Slowly stream the mixture into the food processor with the motor running until smooth. Season to taste.
  • Place the onion in a heatproof bowl and cover with boiling water. Let it stand for 3 minutes, then drain well. Transfer the onion to a large bowl and mix in the lime juice to marinate. Season to taste and set aside.
  • In a large non-stick frying pan over medium-high heat, heat the remaining oil until sizzling. Pat the snapper's skin dry with paper towel and season it. Cook the snapper, skin side down, until crisp for about 2 minutes. Flip the snapper and continue cooking for another 1-2 minutes until just cooked through. Transfer the snapper to a plate to rest.
  • Combine the sweet potato, beans, and 1 tablespoon of pesto with the onion mixture, gently tossing to mix. Serve on plates, then top each serving with snapper and an extra drizzle of pesto.

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