Herb and Almond Crusted Snapper

Serves: 4


Herb and Almond Crust




  • 1/2 cup raw/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)
  • Season with Himalayan salt and pepper.
  • 4 (about 150g each) firm white fish fillets (I use snapper)




  1. Preheat oven to 200°C.
  2. Line 2 baking trays with non-stick baking paper.
  3. Place the almonds, parsley, basil, coriander, lemon juice, olive oil. garlic and Parmesan cheese in a food processor and process until finely chopped. Season with pepper and Himalayan salt.
  4. Place the fish onto a large plate. Using is a spatula or your hands placed the herb and almond mixture on top. Make sure you press it into the fish quietly firmly. Only coat one side of the fish.
  5. Place, herb side up, on the lined trays. Bake for 12 minutes or until the fish flakes easily when tested with a fork.



Sweet potato mash (or broccoli or cauliflower)




  • 700 g orange sweet potatoes peeled and cut into 4- to 5-cm chunks.
  • Add 4 tbsp milk/water
  • 1 tsp butter/olive oil
  • 1 tsp cinnamon/ spice of your choice
  • Season with Himalayan salt and pepper.




  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, 10 to 12 minutes. Or alternatively you can steam them.
  3. When the sweet potatoes are soft and tender, drain them and put into a saucepan.
  4. Add milk/water, olive oil, and cinnamon to the saucepan and mash all the ingredients together with either a potato masher, stick blender or food processor. Season to taste.


I serve the above with roasted Brussels sprouts and cauliflower.


Unsure how to roast vegies? That’s ok!


Roasted Brussel Sprouts and Cauliflower




  • 1 large head cauliflower (Cut into quarters)
  • 20 Brussels sprouts (Cut into quarters)
  • 3 tablespoons of either olive oil/sesame oil/coconut oil
  • 1 tsp
Himalayan salt
  • 1 tsp zatar spice/cumin




  1. Preheat oven to Preheat oven to 200°C
  2. In a large bowl, mix together cauliflower and Brussels, olive oil, salt, zatar/cumin spice.
  3. Spread on a single layer in a large baking dish.
  4. Bake prepared vegies for approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender.
  5. Remove from oven and serve warm or at room temperature.




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