Snapper with Basil and Orange Crust
Based on a Recipe from Taste.com.au
1 small bunch basil leaves
¼ cup toasted pinenuts
½ to 1 teaspoon Dijon mustard
1 clove garlic, crushed
1 teaspoon finely grated orange rind
1 tablespoons orange juice
salt and cracked black pepper
4 6oz snapper fillets (skin on is best)
1/2 pint grape tomatoes
- 1. Preheat oven to 350. Place the basil, pine nuts, Dijon mustard, garlic, orange rind and juice in a food processor or blender and process until roughly chopped. With the motor running, gradually add olive oil until mixture is combined but not entirely smooth. Set aside.
- 2. Heat enough oil to cover the bottom of a cast iron skillet. Season fish with salt and pepper on both sides. Sear the fish, skin side down for 2 to 3 minutes until skin is crispy. Remove from heat and spread the basil mixture over the top of the fish.
- 3. Drizzle the tomatoes with a little oil and sprinkle with salt and pepper. Place the tomatoes around the fish in the skillet. Bake for 15-20 minutes. Divide the snappers and tomato among serving plates and serve immediately.
This recipe is based on an recipe that used whole snapper, not my favorite way to eat fish! You can also try salmon, trout, tuna or barramundi for this recipe.