recipe image
Ready Time
3
Prep Time
30
Cook Time
20
Skill Level
intermediate

Hazelnut-Crusted Snapper with Roasted Pepper Sauce

Ingredients

  • 3/4 cups hazelnuts, shelled, roasted and chopped
  • 1/4 cups breadcrumbs
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 2 eggs, beaten
  • 2 tbs olive oil
  • 1/2 medium onion, chopped
  • 2 tbs garlic, minced
  • 1/2 tsp chilli powder
  • 1 cup roasted red peppers, chopped
  • 1 cup cooking cream
  • Steamed cauliflower, asparagus and shiitake mushrooms to serve.

Instructions

  1. Mix chopped nuts with the breadcrumbs, coriander and cumin and spread mixture on a plate.
  2. Place eggs in a bowl.
  3. Combine flour, salt and pepper in a separate bowl.
  4. Dip fish pieces in the flour mixture, shake off excess then dip into eggs. Press the fish into the crumbs to coat. Refrigerate for half an hour until ready to cook.
  5. Heat 1 tbs oil in a medium-sized pan over medium-high heat and saute onions 2 - 3 minutes, until translucent. Add garlic and chilli powder and saute for 1 minute.
  6. Add roasted red peppers and cream and simmer for 5 minutes. Remove from heat and puree sauce with a hand blender and set aside.
  7. Heat 1 tbs oil in large fry-pan over medium-high and cook coated fish fillets for 3-4 minutes on each side, or until fish is cooked through and crust is browned.
  8. Spoon warmed sauce onto plates, assemble steamed vegetables and top with fish.