Snapper cooked with Capers, Lemon, and Fresh Thyme,
Served with Kale
2 fillets of snapper, pin bones removed
¼ cup capers
grated zest from one lemon
2 sprigs of thyme
1 tablespoon extra virgin olive oil
cletic sea salt
4 cups kale, washed and roughlt chopped.
1. Heat oven to 210C.
2. In a baking dish, place the snapper, grated lemon zest,
capers, and thyme.
3. Drizzle olive oil over the top.
4. Season with salt and pepper.
5. Cover with foil.
6. Bake for 15 minutes, then remove from oven.
7. Heat a saute pan and add 1 tablespoon of olive oil.
8. When hot, add the kale; cover and let steam for 2 minutes.
9. Serve the fish on a bed of kale.
10. Spoon juices and capers over the fish. Garnish
with a sprig of thyme.
You can substitute with a local white fish.
Warm Salmon and Asparagus Salad with Pesto
2 wild salmon steaks
2 tablespoons fresh pesto
1 bunch asparagus
4 cups of rocket
extra virgin olive oil
For the pesto:
2 bunches fresh basil, washed and leaves pulled from stalks
¼ cup pine nuts
½ cup olive oil
1 clove garlic
celtic see salt for seasoning
1. To make the pesto, place basil, pine nuts, and garlic in a food processor and process on medium.
2. Drizzle in the olive oil while motor is running.
3. Season with salt.
4. Set aside in a bowl.
5. Turn grill on high.
6. Brush salmon with olive oil and season with salt and pepper.
7. Do the same with the asparagus.
8. Grill the asparagus first, for 2 minuts on each side. Set aside.
9. Grill the salmon for 3 minuts on each side.
10. Prepare the salad. Place the greens in a bowl, toss with olive oil, salt, and lemon juice.
11. Place asparagus, salmon and salad on plates.
12. Drizzle 1 tablespoon of pesto over the top of each piece of salmon.
13. Serve while salmon is still warm.
