easiest way to make ultimate simple Whole snapper with herb pesto and crispy potatoes

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Whole snapper with herb pesto and crispy potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Whole snapper with herb pesto and crispy potatoes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Whole snapper with herb pesto and crispy potatoes is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1.5kg chat potatoes, cut into 5mm thick slices
  • 1/2 cup extra virgin olive oil
  • 2kg whole snapper
  • 1 cup fresh flat-leaf parsley leaves, firmly packed
  • 1/3 cup fresh chives, chopped
  • 2/3 cup fresh dill leaves, firmly packed
  • 2 garlic cloves, crushed
  • 1/2 cup walnuts, toasted
  • 1 lemon, sliced
  • 400g punnet tomato medley mix
  • 3 cups watercress sprigs
  • Steamed asparagus, to serve
  • Lemon wedges, to serve

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray (with sides) with baking paper.
  • Step 2
    Place potatoes on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 10 minutes.
  • Step 3
    Meanwhile, pat fish dry with paper towel.
  • Step 4
    Place parsley, chives, dill, garlic and walnuts in a food processor. Process until roughly chopped. Add 2 tablespoons oil. Process until combined. Spread fish cavity with herb mixture. Top with lemon slices. Drizzle fish with remaining oil. Season with salt and pepper.
  • Step 5
    Place fish on potatoes. Bake for 15 minutes. Reduce oven temperature to 180C/160C fan-forced. Bake for 20 minutes. Add tomatoes. Bake for a further 10 to 15 minutes or until fish is cooked through and tomatoes are tender. Sprinkle with 1 cup watercress. Serve with remaining watercress, asparagus and lemon.

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