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Ursula’s Pistachio Goldband Snapper

Episode: 11
Broadcast: 21st December
Presenter: Anna Gare

Ursula’s Pistachio Goldband Snapper
Serves 4.


  • 4 thick fillets of Goldband snapper (about 150-180g each)

Pistachio crust

  • 3⁄4 cup pistachio nuts
  • 1 cup coriander leaves and stems
  • 1⁄4 cup lime juice
  • pinch of cayenne pepper
  • 2 cloves garlic, peeled
  • dash of olive oil
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 200˚C.
  2. Blend the nuts, coriander, lime juice, cayenne pepper, garlic and olive oil in a food processor,
  3. until the mixture resembles a chunky pesto.
  4. Season the fish with salt and pepper and spread the paste evenly over the top of each fillet.
  5. Place the fillets on a baking tray lined with baking paper and bake them in the oven for about
  6. 15–20 minutes, until they’re just cooked through.
  7. Serve with a simple salad.

Recipe from Anna’s book Homemade ’Simply delicious food”
Published by Fremantle Press