Whole Snapper with Herb Pesto and Crispy Potatoes
Whole Snapper with Herb Pesto and Crispy Potatoes is a flavorful and elegant dish that pairs tender roasted fish with a zesty herb pesto and crispy roasted potatoes.
Ingredients
- 1.5kg chat potatoes, cut into 5mm thick slices
- 1/2 cup extra virgin olive oil
- 2kg whole snapper
- 1 cup fresh flat-leaf parsley leaves, firmly packed
- 1/3 cup fresh chives, chopped
- 2/3 cup fresh dill leaves, firmly packed
- 2 garlic cloves, crushed
- 1/2 cup walnuts, toasted
- 1 lemon, sliced
- 400g punnet tomato medley mix
- 3 cups watercress sprigs
- Steamed asparagus, to serve
- Lemon wedges, to serve
Instructions
- Preheat oven to 220C/200C fan forced. Line a large baking tray (with sides) with baking paper.
- Place potatoes on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 10 minutes.
- Meanwhile, pat fish dry with paper towel.
- Place parsley, chives, dill, garlic and walnuts in a food processor. Process until roughly chopped. Add 2 tablespoons oil. Process until combined. Spread fish cavity with herb mixture. Top with lemon slices. Drizzle fish with remaining oil. Season with salt and pepper.
- Place fish on potatoes. Bake for 15 minutes. Reduce oven temperature to 180C/160C fan forced. Bake for 20 minutes. Add tomatoes. Bake for a further 10 to 15 minutes or until fish is cooked through and tomatoes are tender. Sprinkle with 1 cup watercress. Serve with remaining watercress, asparagus and lemon.
Nutrition
Calories: 2116kcalCarbohydrates: 40.3gProtein: 30gFat: 25.4gSaturated Fat: 3.7gSodium: 607mgPotassium: 1.2mgFiber: 4.8gSugar: 3.6gVitamin A: 506.6IUVitamin C: 38.2mgCalcium: 97.1mgIron: 1.8mg
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