Recipe: Snapper with Pesto & Bean Salad

INGREDIENTS:

• 500g sweet potato, 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
• 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:

• 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.
• 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.
• 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.
• 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.
• 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.