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Crispy-skinned snapper with macadamia cream and spring vegetables

Crispy-skinned snapper with macadamia cream and spring vegetables
4.3 27 ratings
Prep. 15 min
Total 1 h
6 portions
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Ingredients

Macadamia cream
  • sourdough bread cut into pieces
    50 g
  • milk
    175 g
  • extra virgin olive oil
    35 g
  • macadamia nuts toasted
    150 g
  • Dijon mustard
    2 tsp
  • lemon zested and juiced
    1
  • apple cider vinegar
    50 g
  • sea salt to season
  • ground black pepper to season
Spring vegetables
  • water
    500 g
  • sea salt
    1 tsp
  • green beans trimmed
    200 g
  • asparagus trimmed
    2 bunches
  • fresh green peas
    250 g
  • fresh mint leaves only, roughly chopped
    2 sprigs
Crispy-skinned snapper
  • salted butter
    100 g
  • snapper fillets, skin on
    6
  • sea salt flakes to season
  • ground black pepper to season
  • vegetable oil
    4 tbsp
  • lemon juice only
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 1510.1 mg
Protein 31.9 g
Calories 2854.6 kJ / 679.7 kcal
Fat 53.8 g
Fibre 8.4 g
Saturated Fat 14.9 g
Carbohydrates 14 g

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Also featured in

Good Food Mark LaBrooy 10 Recipes
Australia and New Zealand

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