A wonderful, gluten-free baked fish option for easy entertaining.
Ingredients
- 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
Method
- Step 1Preheat oven to 220C/200C fan-forced. Line a large baking tray (with sides) with baking paper.
- Step 2Place potatoes on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 10 minutes.
- Step 3Meanwhile, pat fish dry with paper towel.
- Step 4Place 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 5Place 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
Nutrition
2005 kj
Energy
21.7g
Fat Total
3.2g
Saturated Fat
7.2g
Fibre
38.4g
Protein
91mg
Cholesterol
213mg
Sodium
27.1g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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