Amaranth Crusted Snapper with Potato Cashew Mash and Fennel Salad | Recipe

Try something new with this Amaranth Crusted Snapper dish, complete with potato cashew mash and delicious fennel salad.

Ingredients

• 4 fillets snapper
• 1/2 cup pepitas
• 1 tablespoon tarragon
• 1 teaspoon lemon zest
• 1/2 cup puffed amaranth
• 1/2 teaspoon sea salt
• 1/4 cup dill, to serve
• 1 tablespoon capers, to serve

Potato Cashew Mash

• 4 medium potatoes, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, crushed
• 1 leek, finely chopped
• 1/2 cup raw cashews, soaked in water overnight
• salt and pepper

Fennel Salad

• 1 bulb fennel, finely sliced
• 1 green apple, finely sliced
• 1 red apple, finely sliced
• juice of 1/2 lemon
• 1 cup fresh dill
• pinch of salt

Serves: 4

Method

Preheat oven to 200ºC.

In a food processor, blend pepitas, tarragon and lemon zest into a fine crumb. Transfer to a bowl. Add amaranth and salt.

Cut snapper into even pieces. Press fish firmly into crumb mixture until well coated. Place fillets onto a baking tray and bake for 10-15 minutes, or until cooked through.

To make the mash, place potatoes in a saucepan and cover with cold water. Place over high heat and bring to a boil. Cook until soft and tender. Meanwhile, heat oil in a medium frypan. Sauté garlic and leek. In a blender combine garlic and leek with cashews. Blend, adding a little water at a time until smooth and creamy. Mash cooked potatoes and combine with cashew cream. Season to taste with salt and pepper.

To make the salad, place all ingredients in a bowl and toss to combine.

To serve, spoon mash onto a serving plate. Top with fish and salad. Garnish with dill and capers.