Thursday March 30, 2023
3 minutes to read
Recipe by potatoes.co.nz, a not-for-profit organization
Ingredients
- 15g finely sliced red onion
- 20 ml lime juice
- 1 lime, sliced into segments 1 lime, sliced into segments
- ½ tsp finely chopped deseeded green chilli
- 50g pumpkin, sliced into 1 cm cubes
- 60g spring onion, sliced into 6 cm lengths
- olive oil, butter and flaky salt as required
- 20g labneh or Greek yoghurt
- ½ clove garlic, peeled and crushed
- ¼ tsp tahini
- few drops lemon juice
- salt, to taste
Snapper fillet
- 1 x 160g snapper fillet (skin on and bones removed)
- salt, to taste
- freshly ground black pepper, to taste
- olive oil
- butter
- 1 tsp shredded coriander leaves
- 120g bravas parmentier potatoes, warm
Instructions
- Marinate the red onion in the lime juice for 60 minutes. After this the onion should be bright red. Drain any excess lime juice then add the lime segments and chilli.
- Preheat oven to 180°C.
- Coat the pumpkin and spring onion in a small amount of olive oil before roasting in preheated oven for 15-20 minutes, or until tender.
- Combine the labneh with the garlic, tahini and lemon juice. Add a small amount of salt and mix well.
- Season the fish with salt and cracked pepper before frying in a mixture of olive oil and butter. It is best to fry the skin side first before turning the dish over to complete the cooking.
- Add chopped coriander to the lime and onion mixture.
- To serve, place the potatoes on the bottom of a dish. Add the pumpkin and spring onion mixture and then the fish. Place the labneh on top of the fish and serve immediately.
Nutrition Information Panel
| Per Serving [1 Serves] | |
|---|---|
| Energy | 800.33kcal |
| Total fat | 58.16g |
| Protein | 39.72g |
| Carbohydrates | 34.9g |
| – sugars | 5.7g |
| Fibre | 5.98g |
| Sodium | 1634.12mg |
This meal has it all — protein, fats, carbohydrates and even herbs and spices. Apart from health benefits, some herbs and spices also have anti-cancer properties.
For more information, we suggest reading Anti-cancer foods: The Healthiest Herbs and Spices (Part 1).
