Episode: 11
Broadcast: 21st December
Presenter: Anna Gare

Ursula’s Pistachio Goldband Snapper
Serves 4.

Ingredients

• 4 thick fillets of Goldband snapper (about 150-180g each)

Pistachio crust

• 3⁄4 cup pistachio nuts
• 1 cup coriander leaves and stems
• 1⁄4 cup lime juice
• pinch of cayenne pepper
• 2 cloves garlic, peeled
• dash of olive oil
• sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200˚C.
2. Blend the nuts, coriander, lime juice, cayenne pepper, garlic and olive oil in a food processor,
3. until the mixture resembles a chunky pesto.
4. Season the fish with salt and pepper and spread the paste evenly over the top of each fillet.
   
5. Place the fillets on a baking tray lined with baking paper and bake them in the oven for about
6. 15–20 minutes, until they’re just cooked through.
7. Serve with a simple salad.

Recipe from Anna’s book Homemade ’Simply delicious food”
Published by Fremantle Press
https://www.fremantlepress.com.au

Contact:
http://www.ryansqualitymeats.com.au

http://kailis.com/fremantle/ 

http://farmersmarkets.org.au/markets/kalamunda-farmers-market

http://www.theherdsman.com.au