Baked snapper with pistou recipe
This easy fish recipe by Phil Wood (head chef at Laura and Pt Leo Restaurant) is ideal for dinner parties. Get your hands on some fresh snapper, then smother it
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 side snapper (about 1kg from a 3kg fish), skin removed and pin-boned
- Dill sprigs, to serve
- Pistou
- 250 ml (1 cup) olive oil
- 150 gm roasted macadamia nuts
- 1 cup (firmly packed) basil
- 1 cup (firmly packed) flat-leaf parsley
- 2 tbsp aonori flakes (optional; see note)
- Finely grated zest and juice of 1 lemon
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