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

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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