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Red Snapper With Pesto Crust Recipe (with Video)

Peanut-free, Not vegan, Dairy
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By
simpleflavrs

Discover our Red Snapper With Pesto Crust Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Recipe Time: 30min

Ingredients

For the fish
- 1 cup Basil, washed and disinfected
- 2 clove Garlic, chopped
- 0.25 cup Sunflower seeds
- 0.25 cup Parmesan cheese, grated
- 0.333 cup Olive oil
- 1 cup Panko
- 2 Tbs Sunflower seeds, chopped
- 4 red snapper loins, skinless (150g each)
- pinch salt and pepper
To serve
- 1 Tbs sunflower oil
- 1 clove Garlic
- 2 cup Cherry tomatoes
- pinch salt and pepper
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Directions

For the fish
1. Pre-heat your oven to 190°C/380°F.
2. In a food processor, mix the basil, garlic, sunflower seeds and parmesan cheese. Pulse while slowly adding olive oil until fully incorporated. Mix the pesto with panko and the rest of the seeds and place to the side.
3. Season the fish with salt and pepper and place on a baking tray lined with parchment paper. Place a layer of pesto on top of each fillet. Bake for 12 to 15 minutes until fully cooked and the crust is crispy.
To serve
1. Heat the oil in a pan, add the garlic and cherry tomatoes. Cook while stirring for 2 minutes or until the tomatoes start to blister. Remove from the pan and season with salt, pepper and chili flakes. Serve the fish with the cherry tomatoes to the side.
2. Share and enjoy.

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