Italian

Snapper with Zucchini Pesto is for Dinner.

Snapper with Zucchini Pesto takes several minutes to prepare.

Snapper with Zucchini Pesto takes several minutes to cook.

Snapper with Zucchini Pesto makes 4 servings.

The ingredients for Snapper with Zucchini Pesto are:

4 x 200g snapper fillets, skin on
Sea salt flakes
2 zucchini, sliced into ribbons
100g snow peas, trimmed & blanched
80g snow pea shoots
3 Tbsp lemon infused olive oil, for drizzling
1 zucchini, grated
1/4 cup parsley
1/3 cup mint leaves
1/4 cup (20g) grated parmesan
1 clove garlic, crushed
1 tsp finely grated lemon rind
3 Tbsp olive oil

Here is how you make Snapper with Zucchini Pesto:

Sprinkle the fish with salt and wrap with zucchini ribbons. Lightly spray a large non-stick frying pan over high heat. Cook the fish skin side dow for 2 minutes, turns and cook for a further 1 minute or until fish is cooked through and zucchini is golden. Place the snow peas in a bowl and toss with lemon oil.Place the zucchini, herbs, cheese, garlic, lmeon rind and oil in a food processor and process in short bursts until just combined.Number of Servings: 4Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Snapper with Zucchini Pesto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 485.3

• Total Fat: 25.3 g
• Cholesterol: 98.0 mg
• Sodium: 210.9 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 2.2 g
• Protein: 56.2 g

Snapper with Zucchini Pesto is Italian cuisine.