Chef Guy Turland takes us to Camp Cove to make a plate-sized barbecued snapper with a rustic pesto pasta.
Rustic Almond Pesto
Basil x1 bunch
Garlic x1 clove
Pine nuts x200g
Parmesan cheese x100g
Dried chili x1teaspoon
Salt /pepper to taste
In a mixing bowl mix chop basil, micro plain garlic and lemon, then remaining ingredients
Mix well season to taste with salt and pepper
Cook pasta as per instructions on packet, till firm to the tooth.
While still warm toss though pesto with 2 tablespoons of pasta water till combined then chill till needed.
With paper towel wipe down snapper. With a sharp knife make a incision behind the head of the fish on the angle continue down the snapper on the same angle each cut 3 centimeters apart.
Slice lemon and herbs, and place half inside snapper cavity.
With the remaining herbs and lemon layer on the outside of fish and place in fish press.
Season with salt pepper and a drizzle of olive oil.