THE DAIRY KITCHEN
Chilli Walnut Snapper
By THE DAIRY KITCHEN
Serves
10
Difficulty
Easy
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.
Ingredients
Cream cheese filling
40g butter100g 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
- 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.
