Cookbook

SOV860
the Smart Oven
™
Air Fryer
42
Baked Snapper with Pistachio Crust
1
Prep 15 mins / Cook 40 mins
2
Serves 4
850 g–900 g (approx. 1 medium) whole
snapper, gutted, cleaned and scaled
2 fennel bulbs, thinly sliced, remove the
fronds and set aside
1 bunch dill
1 bunch parsley
1 bunch coriander
1 lemon, zest only
130 g pistachios
2 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
1. Line the roasting pan with baking paper.
Place the snapper onto the tray.
2. Stuff the cavity of the snapper with the sliced
fennel, herbs and lemon zest. Season the fish
with salt and pepper.
3. In a food processor, blend the pistachios and
fennel fronds with a dash of olive oil. Blend
for 15–20 secs or until crumbled with some
larger nuts remaining. The mixture should
just hold together. If the mix is too dry,
drizzle with more olive oil and pulse again.
4. Spread the pistachio/frond mix across top
side of the fish to create a crust.
5. Place the wire rack on the bottom
position. Pre-heat the oven. Select BAKE/
CONVECTION/180°C/40 mins.
6. When the oven has pre-heated, add the fish
and roast for 40 mins.
7. Remove the fish from the oven. Using the tip
of a knife, make an incision near the head
of the fish into the flesh. The flesh should
be white, tender and coming away from the
bone and the crust should be firm.
Serve immediately.