So we’re up to day 4 everyone..and I have to say it certainly hasn’t been as hard as i thought! Seeing as we’ve headed up the coast for a few days I decided fish was definitely going to be back on the menu tonight! Lucky for us Noosa is home to one of the best fish mongers I know, (called Noosa Junction Seafood for those of you who are yet to share in this seafood wonderland) so there were clearly no second thoughts on this one!
After a “hard days work” of water sports and walking/running through the national park we managed to work up a pretty serious appetite! Which somehow lead to Mark and I managing to devour a tantalising feast of fresh pan fried snapper, sweet potato chips, stuffed mushrooms, roasted cherry tomatoes, asparagus and a delicious dollop of basil pesto just to finish things off! and yes trust me… it tasted as good as it sounds!
What you need: (for 2 people)
250g snapper fillets
1 small sweet potato (cut into chips)
2 large field mushrooms
1 tbs low fat fetta or ricotta cheese
1 clove garlic (crushed)
sm bunch asparagus
1/2 punnet cherry tomatoes
1 tbs store bought pesto
(yep you caught me..we ended up just buying our pesto this time around, as we didn’t have the ingredients to hand make it but normally I am all for the homemade pesto!! BUT if you are wanting to make yours from scratch just add a big bunch of basil, 2 crushed garlic cloves, a handful of pine nuts, a small handful of grated parmesan cheese, a good splash of olive oil and the juice of a lemon into a blender/mix master, season with salt and pepper and blend until smooth! Its easy as and tastes way better than the bought varieties, not to mention you will have enough pesto to keep you going for weeks!
What to do…
Place your cut up sweet potato on a lined baking tray, sprinkle with paprika, salt and pepper and lightly spray with olive oil before placing in a moderately hot oven for approximately 25mins. While your chips are baking away mix together your low fat feta or ricotta cheese with a clove of crushed garlic and smear around the underside of the large field mushies. Cut your cherry tomatoes in half and sprinkle with olive oil and balsamic vinegar before adding to a baking tray with the mushies. Place the tray in the oven with the chips and leave them in there til ready to serve! For the snapper, add some olive oil to a very hot pan and cook your fish for 3-4mins each side (depending on thickness of the fish). (Note: we slightly dusted our fish in rice flour and pepper first to help crisp up the outside of the fish!) When your fish is nearly done steam your asparagus in a bowl of boiling water or in the microwave for 1-2 mins and then its time to serve!
And this is what you get to sit down to after all your hard work….