Ingredients
- 4 × 250g (8.8 oz.) snapper fillets
- 450g (1 pound) potatoes
- 15g (1 tablespoon) wildfire spice
- 100g (½ cup) fresh rocket leaves
- 100g (½ cup) fresh basil leaves
- 100g (½ cup) macadamia nuts
- 150g (.6 cup) freshly grated parmesan cheese
- 50g (¼ cup) Italian parsley
- 100ml (½ cup) light olive oil
- 5g (1 teaspoon) salt
- Sprig of watercress for garnish
- 30g (2 tablespoon) butter
Description
While I Was An Apprentice Chef At The Watermark Restaurant In Sydney, The Kitchen Brigade Took Turns On Who Would Create The Fish Of The Day Offering. The Best Fish Dishes Often…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter