Herb & Almond-Crusted Snapper with Mash

Delicate, flaky snapper is a great way to introduce your family to seafood. The blend of herbs pairs perfectly with this mild fish. This herb mixture freezes very well; I often make a big batch and freeze it in single-serve containers. This comes in handy on those nights when I’m running short on time. Whip this up for your next dinner and add a side of healthy mash and roasted veggies for a nutritious, balanced meal. Pro tip: make extra to have leftovers for lunch.

 

Herb and almond-crusted snapper with mash

Serves: 4

For the fish

  • 1/2 cup raw or roasted almonds
  • 1/4 cup fresh continental parsley leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup chopped coriander
  • 1 garlic clove (optional)
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp grated parmesan cheese (optional)
  • Himalayan salt, to taste
  • pepper, to taste
  • 4 (about 150g each) firm white fish fillets (I use snapper)

For the sweet potato mash

  • 700 g orange sweet potatoes, peeled and cut into 4-5 cm chunks.
  • 4 tbsp milk of choice
  • 1 tsp butter or olive oil
  • 1 tsp cinnamon or spice of choice
  • Himalayan salt and pepper, to taste

 

To make the fish

  1. Preheat the oven to 200°C. Line two baking trays with baking paper.
  2. In a food processor, place the almonds, parsley, basil, coriander, garlic (if using), lemon juice, olive oil and Parmesan cheese. Blitz until the ingredients are finely chopped and well combined. Season with salt and pepper.
  3. Place the fish on to a large plate. Using is a spatula or your hands, place the herb and almond mixture on top of the fish. Ensure you flatten the crumb on to the fish. Only coat one side of the fish.
  4. Place the fish on the lined trays. Bake for 12 minutes or until the fish is cooked through. To test if it’s cooked, it should flake easily when tested with a fork.

To make the sweet potato mash.

  1. Place the sweet potatoes in a large saucepan. Add enough water to cover and bring to the boil.
  2. Reduce the heat to medium, cover and simmer until the sweet potatoes are tender. This should take around 10 to 12 minutes.
  3. When the sweet potatoes are soft and tender, drain them and place them into a saucepan. Add milk of choice, olive oil and cinnamon to the saucepan and mash all the ingredients together with either a potato masher, stick blender or food processor. Season with salt and pepper, to taste.
  4. To serve, divide the fish and mash between plates. Squeeze over some lemon juice and a drizzle of olive oil, if desired.

 

For plenty more nutritious recipe ideas, check out my 8-week Program.

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