THE DAIRY KITCHEN
Chilli Walnut Snapper
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 0 MINS
These individual vine-wrapped fish with a Lebanese inspired cream cheese filling will be well received at your next gathering.
Cream cheese filling40g butter
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
Fish10 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
- 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.
- 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.