Fillet of snapper with root vegetable slaw
Cooking the fish next to the bay leaves will infuse it with flavour. You could also use citrus-scented kaffir lime leaves for an Asian flavour and continue the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1/2 celeriac (celery root) (300g), peeled
- 1 red apple (150g), unpeeled
- 1 carrot (120g), unpeeled
- 250 grams (8 ounces) savoy cabbage, shredded finely
- 2/3 cup finely chopped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
- 1/3 cup (40g) pecans, roasted, chopped coarsely
- 1/3 cup (80ml) buttermilk
- 1/3 cup (80ml) extra virgin olive oil
- 2 teaspoons lemon juice
- 1 kilogram (2 pounds) thick snapper fillets, skinned, trimmed
- 24 large_piece fresh bay leaves
- 1 tablespoon olive oil
- 1 lemon (140g), cut into wedges
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