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Baked Snapper with Fennel & Pistachio crust

A nutritious baked snapper with fennel & pistachio recipe makes an ideal weekend dish.
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Ready Time
50 mins
Preparation
15 mins
Cooking
35 mins
Serves   2-4
ready_time
50 mins
Ready Time
15 mins
Preparation
35 mins
Cooking
  2-4
Serves
server

Scott-headshot.jpg 
Scott Gooding

www.scottygooding.com.au

Scott is an advocate for health and fitness and promotes the path towards optimal health.  An exercise specialist of 10 years and a background in exercise science, Scott has operated a successful PT and Bootcamp business in Sydney since 2005.
Scott has published 8 books under the Clean Living Series and is an ambassador for Nature's Way Superfoods and Santa Monica Tourism - he is also the cook on channel 10's Off-Road Adventure Show.  He continues to share his message about health and fitness through radio, presenting and magazines" 
 

 

Ingredients

  • 1 medium snapper
  • 1 bunch dill 
  • 1 bunch parsley
  • 1 bunch coriander 
  • 2 fennel bulbs - thinly sliced with fronds removed and kept to one side
  • 2 punnets medley cherry tomatoes 
  • 3 lemons 
  • 3 shallots - roughly chopped
  • 1/3 cup pistachios
  • Olive oil
  • Sea salt
  • Fresh black pepper 

Method

  1. Turn the Function dial to Roast setting
  2. Turn the Time dial t0 35 minutes
  3. Turn the Temperature Dial to 180C
  4. Press the Start button 
  5. Stuff the cavity of the snapper with herbs and remaining lemon.
    In a food processor blend the pistachios, fennels fronds and a dash of olive oil. Blend for 30 seconds or so or until fairly smooth - few bigger bits is totally fine. The mixture should hold together, if too dry drizzle more olive oil and blend again. Remove from blender and spread across top side of the fish.
  6. Place inside SMART OVEN PRO and select ROAST function and press START.  Toggle to select HIGH setting turn the TEMPERATURE dial 180C and dial up 35-45 minutes depending on the size of the fish; Press START.
  7. Once cooking time has counted down, remove fish from oven; the fish should be tender and coming away from the bone when tested with the tip of a knife.The topping will bake to a hard crust. Serve and enjoy. 

  

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Guest Friday, 18 October 2019
 
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