Snapper with macadamia pesto and bean salad

serves / 4 prep / 5 minutes cook 40 minutes

Ingredients

500g sweet potato, peeled, cut into 2cm pieces

1 1⁄2 tbsp extra-virgin olive oil

1 small red onion, thinly sliced into rounds

1 tbsp lime juice

4 (about 180g each) snapper fillets 300g green beans, trimmed, blanched MACADAMIA PESTO:

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 tbsp water

1. Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tablespoon of the oil. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.

2. 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.

3. 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.

4. 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.

5. Add the sweet potato, beans and 1 tablespoon 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.