Barbecued Snapper with Pesto Pasta | Day Tripper by Bondi Harvest

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In Episode 4 of Day Tripper by Bondi Harvest, we’re taking a trip to Camp Cove to make a plate-sized barbecued snapper with a rustic pesto pasta. FULL RECIPE BELOW

Bondi Harvest is an awesome new YouTube channel created by Chef Guy Turland and Filmmaker Mark Alston. Check them out here http://www.youtube.com/bondiharvest, and make sure you subscribe to Tastemade to see more.

RUSTIC ALMOND PESTO

INGREDIENTS

– Basil 1 bunch
– Garlic 1 clove
– Pine nuts 200g
– Parmesan cheese 100g
– Lemon 1
– Dried chili 1tsp
– Salt /pepper to taste
– Pasta 300g

RECIPE

• In a mixing bowl mix chop basil, micro plain garlic and lemon, then remaining ingredients

• Mix well season to taste with salt and pepper

• Cook pasta as per instructions on packet, till firm to the tooth,

• While still warm toss though pesto with 2 tbs of pasta water till combined then chill till needed

BARBECUED SNAPPER

INGREDIENTS
– Snapper
– Lemon 2
– Thyme 2
– Rosemary 2
– Olive oil

RECIPE

• With paper towel wipe down snapper…with a sharp knife make a incision behind the head of the fish on the angle continue down the snapper on the same angle each cut 3 cm apart…..

• Slice lemon and herbs, and place half inside snapper cavity.

• With the remaining herbs and lemon layer on the outside of fish and place in fish press.

• Season with salt pepper and a drizzle of olive oil

• Cook for 5 to 6 min each side and serve immediately with pasta salad

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