Whole snapper with herb pesto and crispy potatoes

Whole snapper with herb pesto and crispy potatoes
  • 0:30 Prep
  • 1:00 Cook
  • 8 Servings
  • Capable cooks

A wonderful, gluten-free baked fish option for easy entertaining.

Featured in
Snapper recipes, Easter


  • 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


  • 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.

  • Diabetes friendly
  • High fibre
  • Low carb
  • Low sodium
  • Lower gi


  • 2005 kj


  • 21.7g

    Fat Total

  • 3.2g

    Saturated Fat

  • 7.2g


  • 38.4g


  • 91mg


  • 213mg


  • 27.1g

    Carbs (total)

All nutrition values are per serve
  • Author: Claire Brookman
  • Image credit: Andrew Young
  • Publication: Super Food Ideas

Source: taste.com.au


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