Snapper with Zucchini Pesto
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
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.
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.