australian

Crispy Skinned Snapper with Macadamia Pangrattato and Asparagus

This pan-seared dish pairs snapper fillet, skin on with asparagus, trimmed, macadamia nuts, chopped and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

29 g Carbohydrates

38 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g snapper fillet, skin on 200 kcal
222g asparagus, trimmed 44 kcal
20g macadamia nuts, chopped 144 kcal
24g breadcrumbs 95 kcal
18g olive oil 159 kcal
1g lemon zest 0 kcal
17g lemon juice 5 kcal
1g black pepper, ground 3 kcal

Cooking instructions

snapper filletolive oilblack pepper
Pat the snapper dry and season with salt and pepper. Heat half the oil in a skillet over medium-high.
Place fish skin-side down and press gently for 20 seconds. Cook 4-5 minutes until skin is crisp; flip and cook 1-2 minutes. Remove to a plate.
breadcrumbsolive oil
Add remaining oil to the pan. Toast breadcrumbs 2-3 minutes until golden.
macadamia nutslemon zest
Stir in chopped macadamias and lemon zest; toast 1 minute. Remove pangrattato to a bowl and season.
asparaguslemon juice
In the same pan, add asparagus and a splash of water; cook 2-3 minutes until tender-crisp. Finish with lemon juice.
snapper filletasparagusmacadamia nuts
Serve snapper with asparagus and spoon macadamia pangrattato over the fish.