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Ingredients

    500g sweet potato, peeled, cut into 2cm pieces
    1 1/2 tablespoons extra virgin olive oil
    1 small red onion, thinly sliced into rounds
    1 tablespoon lime juice
    4 (about 180g each) snapper fillets
    300g green beans, trimmed, blanched

Macadamia pesto

    75g macadamias, toasted
    1 cup fresh coriander leaves, firmly packed
    1 small garlic clove, coarsely chopped
    1 lime, rind finely grated, juiced
    60ml (1/4 cup) extra virgin olive oil
    1 tablespoon water


Method

    Step 1
    Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
    Step 2
    Meanwhile, for the pesto, process the macadamias, coriander, garlic and lime rind in a food processor until finely chopped. Combine the lime juice, oil and water in a jug. Add to macadamia mixture, with the motor running, in a slow steady stream until well combined and smooth. Season.
    Step 3
    Place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain well. Place the onion and lime juice in a large bowl. Season, then set aside to macerate.
    Step 4
    Heat the remaining oil in a large non-stick frying pan over medium-high heat. Pat the skin of the snapper dry with paper towel. Season. Cook snapper, skin side down, for 2 minutes or until crisp. Turn and cook for 1-2 minutes or until just cooked through. Transfer snapper to a plate to rest.
    Step 5
    Add the sweet potato, beans and 1 tbs of the pesto to the onion mixture. Toss gently to combine. Divide among serving plates. Top each with snapper and a spoonful of the pesto.

Location

154 Lyons Road, (corner of Lyons Rd & Gipps St) Drummoyne, NSW 2047

Hours

Sunday - Thursday: 9 AM - 9 PM

Friday - Saturday: 9 AM - 9.30 PM

 

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Contact

Phone: (02) 9181 4336

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