Smart Seafood Recipes from Countdown

Brett McGregor’s pan fried snapperwith basil pesto, pea and potato saladIngredientsPesto ingredients• 1 cup basil leaves• 1 cup mint leaves• 1 clove garlic, peeled• 4 to 5 Tbsp olive oilSalad ingredients• 2 large waxy potatoes, peeled and diced• 4 cups chicken stock• 2 cups peas• 300g green beans, trimmed and blanched• 200g snow peas or sugar snap peas, blanched(optional)• Salt and pepper to seasonSnapper ingredients• 4 snapper fillets or blue cod• Salt and pepper to season• 1 Tbsp parsley, finely chopped• 1 Tbsp olive oil• 1 tsp butter• 1 small knob of ginger, cutinto thin slices• ½ onion, cut into thin slices• Small handful of coriander• 2 Tbsp oil• 4 sheets of tinfoil, one per fishMethodTo make the pestoCombine the basil, mint and garlic in a mortar and pestle or blender and slowly add the oil. When youhave a good consistency, set aside.To make the saladCook the potatoes in 500ml of the chicken stock until just tender, about 10 minutes. Drain and coverwith a lid to keep warm. Cook the peas in the remaining stock for 2 minutes and drain. Combine allhot and blanched ingredients in a bowl, combine with pesto and season with salt and pepper to taste.To cook the snapper or blue codTake the snapper or blue cod and season with salt, pepper and parsley. Heat the oil in a large nonstickpan on a medium high heat then add the fish and fry for around 2 minutes. Then flip and add thebutter and continue to cook for a further 2 minutes or more depending on the thickness of the fish.To servePlace a good size spoonful of the salad onto each plate and top with a piece of fish.Smart TipWhen marinating fish, 30 minutes is generally sufficient – any longer and acidic ingredients such aslemon juice will start to ‘cook’ the fish, making its flesh turn white.