Snapper with Macadamia Pesto & Bean Salad August 24, 2026
Looking for a delicious way to enjoy fresh snapper? This vibrant recipe pairs perfectly cooked snapper with a creamy macadamia, coriander and lime pesto, served alongside roasted sweet potato and a fresh green bean salad. Full of flavour and colour, it makes an easy and impressive meal that’s perfect for a midweek dinner or entertaining. Check out the original recipe here.
Ingredients
- 500g sweet potato, cut into 2cm pieces
- 1½ tablespoons extra virgin olive oil
- 1 small red onion, thinly sliced
- 1 tablespoon lime juice
- 4 snapper fillets (about 180g each)
- 300g green beans, trimmed and blanched
- Salt and pepper, to season
Macadamia Pesto
- 75g macadamias, toasted
- 1 cup fresh coriander leaves
- 1 small garlic clove, roughly chopped
- Finely grated rind and juice of 1 lime
- ¼ cup extra virgin olive oil
- 1 tablespoon water
Method
- Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Place the sweet potato on the prepared tray, drizzle with 1 tablespoon of olive oil and season. Roast for around 30 minutes, stirring halfway through, until golden and tender.
- Meanwhile, make the macadamia pesto. Place the toasted macadamias, coriander, garlic and lime rind in a food processor and process until finely chopped. With the motor running, gradually add the lime juice, olive oil and water until smooth and well combined. Season to taste.
- Place the sliced red onion in a heatproof bowl and cover with boiling water. Leave for 3 minutes, then drain well. Transfer to a large bowl, add the lime juice and season. Set aside.
- Heat the remaining olive oil in a large frying pan over medium-high heat. Pat the snapper dry and season well. Cook skin-side down for around 2 minutes, until the skin is crisp. Turn and cook for a further 1–2 minutes, or until just cooked through. Set aside to rest.
- Add the roasted sweet potato, green beans and 1 tablespoon of the macadamia pesto to the onion mixture. Toss gently to combine.
- Divide the bean salad between serving plates, top with the snapper and finish with an extra spoonful of macadamia pesto. Serve and enjoy!
Categories: Recipes