Snapper with lemon herb macadamia pesto

Snapper with lemon herb macadamia pesto

Snapper with lemon macadamia pesto, ‘smashed’ sweet potatoes and steamed green beans – gluten free, dairy free, clean and paleo friendly.

Easter lunch recipe 2

 

Easter is a Christian tradition that for many celebrates the death and resurrection of Jesus. For others it means hot cross buns and Easter egg hunts.

Whatever your view may be, there’s no doubt that Easter brings friends and family together – and what ingredient is at the heart of togetherness? Food of course!
I’ve put together a traditional style Easter lunch using 100% healthy and nutrient dense ingredients.

Snapper is the star of the show here. It’s a mild flavoured, flaky fish that does well with some good seasoning. If you don’t want to use snapper, however,  you can replace with any other fish you like. I’ve paired it with a lemon and herb flavoured macadamia pesto that’s full of flavour and the macadamias make it creamy. If you don’t want such a strong lemon flavour then simply omit the lemon rind and use less lemon juice. If you want the macadamia flavour to come through then add more nuts and olive oil; or omit the parsley. You can play around with the flavours to suit your personal taste.

I’ve also added a salad to go with it using seasonal ingredients.

This may look like a lot of work but it really isn’t! Just prepare a few elements a day or more in advance and you’ll find there’s not much to do on the actual day. Here’s what do.

Time Poor Tips

1 – 2 days ahead:

Make the lemon macadamia pesto and store, covered in fridge.

Make the salad dressing. Store in screw top jar in fridge.

1 day ahead:

Steam sweet potatoes and place on baking tray, uncovered in fridge (also helps to dry them out)

On the day in the morning:

Start preparing the salad ingredients and place in large salad bowl, covered in cling wrap in fridge.

There you go. When lunch time arrives you only need to worry about smashing and baking the sweet potatoes and pan frying the fish which can be done when sweet potatoes are close to getting done.

 

Baby spinach and fennel salad

Ingredients

300 grams baby spinach leaves

2 medium – large carrots, peeled and shaved

1 medium raw beetroot bulb, peeled and shaved

1/2 finely sliced fennel bulb

1/2 red onion, sliced

Handful sliced shallots (green part) for garnish

Dressing

120 ml Olive oil (about 1/2 cup)

60 ml balsamic vinegar (3 tablespoons) or more depending on taste. I prefer a stronger balsamic flavour so I’d be inclined to add an extra tablespoon or 2.

1 small garlic clove, finely chopped

1/2 teaspoon freshly ground sea salt

A few grinds cracked black pepper

What to do

Toss all vegetable ingredients together in a large bowl.

Combine dressing ingredients in a screw top jar and shake. Pour over salad.

Easter lunch recipe 12
Carrot “shavings”

 

 

 

 

 

 

 

 

 

 

How to make ‘smashed’ sweet potatoes

This sounds fancier than it is. Here’s a step by step tutorial.

 

Why this is so good for you

Fish reduces the risk of asthma, aids in brain and eye health, reduces the risk of heart disease and stroke, lowers the risk of dementia and Alzheimer’s disease, helps reduce risk of diabetes, helps relieve symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.

Sweet potato lowers blood pressure, supports a healthy digestive system, protects against colon cancer, helps provide relief from rheumatism and helps reduce inflammation.

Macadamias help prevent heart disease and stroke, help avoid sugar cravings, boost the immune system and help slow the ageing process.

Lemons promote heart health, maintain blood pressure levels, reduce risk of heart disease, help prevent skin, colon and breast cancer, help prevent osteoarthritis, treat a sore throat, flu, cold and similar infections, encourage healthy bowel movement and improve oral health.

Green beans help support fertility, help reduce risk of depression, improve bone health and reduces blood pressure.

Spinach improves skin health, eases constipation, flushes toxins from the colon, builds strong bones, improves eyesight, protects against breast cancer, reduces risk of ovarian cancer and protects your brain function from premature ageing.

Fennel gives relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders and menstrual disorders. Helps prevent heart disease and reduces blood pressure; and helps reduce the risk of macular degeneration.

Coconut oil helps boost metabolism, boosts endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system, prevents irritable bowel syndrome, strengthens the immune system, kills the viruses that cause influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections and heals damaged tissue.

 

Snapper with lemon herb macadamia pesto

Yield: Serves 4 - 6

Ingredients

  • 4 - 6 snapper fillets, (preferably skin on) *
  • Freshly ground sea salt and cracked black pepper
  • Coconut oil (or oil of choice) for frying
  • 500 grams green beans, stems removed and steamed
  • For the smashed sweet potatoes
  • 1 kilo sweet potatoes (about 2 large sweet potatoes), skin on, sliced into 2 cm thick rounds
  • Coconut oil (or oil of choice) for brushing over sweet potatoes
  • Freshly ground sea salt and cracked black pepper
  • For the lemon macadamia pesto
  • 1/2 cup macadamias, roasted*
  • 1/2 cup chopped chives
  • 1/4 cup chopped parsley
  • Zest (finely grated rind) and juice of 1 medium lemon (about 3 tablespoons juice)
  • 1/2 cup olive oil
  • Freshly ground sea salt and cracked black pepper

Instructions

    For the snapper
  1. Heat oil in a medium to large pan on medium - high heat
  2. Pan fry snapper till flesh is opaque and flaky.
  3. For the sweet potatoes
  4. Preheat oven to 200 - 220 degrees celcius depending on oven and thickness of smashed potatoes.
  5. Steam potatoes till soft but not overcooked.
  6. Remove from heat and allow water to evaporate so potatoes can dry out. Alternatively, place in fridge overnight but do not cover. (The dryer the potatoes, the crispier the end result.)
  7. Place on baking paper lined tray and cook for 30 - 45 minutes or until crispy around the edges and skin.
  8. For the pesto
  9. Place roasted macadamias, herbs, lemon and juice in food processor. Blitz till combined.
  10. Add olive oil and blitz again till smooth.
  11. Season with salt and pepper.

Notes

* Fillets with skin on results in more flavour.

* To roast macadamias - preheat oven to about 170 degrees celcius. Place nuts on baking paper or aluminium foil lined tray and roast for around 10 mins or until golden. Keep an eye on them around the 5 minute mark as they will brown rapidly.

* Keep an eye on the sweet potatoes when baking as they can burn easily. If oven is up too high, reduce heat and check on them at intervals. Make sure they aren't burning underneath. Using baking paper helps them not burn as easily.

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