Baked Snapper With Pine Nut Sauce
by
Derek Farwagi
Equipment
- Hand blender
Ingredients
- 2 filets of snapper
- 1 lemon
- half a cup of coarsely shredded white bread
- half a cup of pine nuts ( slivered almonds or walnuts)
- a quarter cup of water
- half a cup of sunflower oil
- salt to taste
Instructions
- Warm the oven to 350F (180C)
- Salt the snapper filets, and cover them with four thin slices of lemon. (Keep the other lemon half to juice later).
- Baked covered in foil for about 20 minutes at 350 F. While the fish is baking:-
- In a glass or cup, soak 1/2 cup of shredded bread in a little water for a couple of minutes while you blend the nuts.
- Blend 1/2 cup of nuts and add to a bowl.
- Squeeze out the water from the soaked bread and add it the blended nuts. Mix well.
- Add the juice of the remaining half of the lemon and half a cup of water and mix well.
- Using a hand blender, drizzle 1/2 cup of sunflower oil a little bit a time until you get the consistency of a thick mayonnaise.
- Salt to taste.
- When the fish is done, cover both filets with a thick coat of sauce and serve at room temperature.