Chilli Walnut Snapper Recipe | Legendairy

Chilli Walnut Snapper


10
Easy
20 MINS

These individual vine-wrapped fish with a Lebanese inspired cream cheese filling will be well received at your next gathering.

INGREDIENTS

Cream cheese filling
  • 40g butter
  • 100g walnuts
  • 75g pine nuts
  • 3 cloves garlic crushed
  • 10g fresh coriander leaves, chopped
  • 1 long green chilli, deseeded and finely chopped
  • 1 long red chilli, deseeded and finely chopped
  • rind and juice of 1 lemon
  • 250g cream cheese, softened
Fish
  • 10 x 100g portions white firm flesh fish fillets (e.g. ling or snapper)
  • 10 fresh vine leaves, blanched
  • olive oil, to drizzle
  • lemon wedges, to serve

METHOD

  1. Heat butter in a small frying pan and toast walnuts and pine nuts over medium heat until golden brown. Cool. Combine remaining filling ingredients with cooled nuts and season to taste.
  2. Spoon cream cheese mixture evenly onto the top of each fish portion. Wrap fish in vine leaves, tie at intervals with kitchen string to secure. Place on a paper-lined baking tray and drizzle with olive oil. Bake at 180°C for 10-15 minutes or until just cooked through. Serve with lemon wedges.
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