Ingredients:
- 1/2 cup (45g) semi dried tomatoes, drained
- 1/2 cup pine nuts, toasted
- 1/2 cup roughly chopped macadamias, toasted
- 1 tablespoon Healthy Life Olive Oil
- 1/4 cup water
- 1/2 cup finely chopped flat leaf parsley
- cracked black pepper
- 4 baby snapper, scaled and cleaned
- Olive oil spray
- 4 cups cooked mixed salad
1 slice gluten free bread to serve

Method:
1- Preheat oven to 200C.
2- Spray the snapper with olive oil spray and sprinkle with a little pepper.
3- Place fish on a large oven tray lined with non stick baking paper.
4- Bake for 20 minutes or until cooked through.

To make the pesto:
1- Place the tomatoes and nuts in a food processor or blender and process until just combined.
2- With the motor running, pour in the oil and water and continue to process until mixture forms a chunky paste.
3- Remove the mixture from the processor and stir through the parsley.

Serve the fish with pesto and steamed vegetables.
Note: any remaining pesto can be kept in the refrigerator for up to a week.
Serves 4

This recipe is from Nuts for Life wwww.nutsforlife.com.au