Snapper with Zucchini Pesto
- Number of Servings: 4
Ingredients
4 x 200g snapper fillets, skin onSea salt flakes2 zucchini, sliced into ribbons100g snow peas, trimmed & blanched80g snow pea shoots3 Tbsp lemon infused olive oil, for drizzling1 zucchini, grated1/4 cup parsley1/3 cup mint leaves1/4 cup (20g) grated parmesan1 clove garlic, crushed1 tsp finely grated lemon rind3 Tbsp olive oil
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.
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.
Nutritional Info 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
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