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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 485.3
  • Total Fat: 25.3 g
  • Cholesterol: 98.0 mg
  • Sodium: 210.9 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 56.2 g

View full nutritional breakdown of Snapper with Zucchini Pesto calories by ingredient
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Snapper with Zucchini Pesto

Submitted by: IMELDASHOEQUEEN
Snapper with Zucchini Pesto

Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    4 x 200g snapper fillets, skin on
    Sea salt flakes
    2 zucchini, sliced into ribbons
    100g snow peas, trimmed & blanched
    80g snow pea shoots
    3 Tbsp lemon infused olive oil, for drizzling
    1 zucchini, grated
    1/4 cup parsley
    1/3 cup mint leaves
    1/4 cup (20g) grated parmesan
    1 clove garlic, crushed
    1 tsp finely grated lemon rind
    3 Tbsp olive oil

Directions

Sprinkle the fish with salt and wrap with zucchini ribbons. Lightly spray a large non-stick frying pan over high heat. Cook the fish skin side dow for 2 minutes, turns and cook for a further 1 minute or until fish is cooked through and zucchini is golden. Place the snow peas in a bowl and toss with lemon oil.

Place the zucchini, herbs, cheese, garlic, lmeon rind and oil in a food processor and process in short bursts until just combined.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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