Flex Australia – June-July 2017

FLEXONLINE.COM.AU | FLEX 79

NOTE:don’t make this

recipe too far in advance.

After5or6hours,thescallops

couldstarttogetmushy.

362 42 g

CALORIES PROTEIN

15g 15 g

CARBS FAT

THE MACROS

140cm-square
baking paper
10 cherry tomatoes, cut in half
1 zucchini, ends trimmed and
cutinto½cmthickrounds
½ tbspplus1tbspprepared
pesto sauce
170g snapper fillet
Freshly ground black
pepper, to taste

1.Preheat oven to 200°C. Place
bakingpapersohalfofitsits
on a medium baking tray.

2.Toss tomatoes and zucchini
with½tbsppestoinabowl.
Arrangeonportionofbaking
paper on baking tray, leaving
a substantial portion bare
(opposite seam and
near edges).

3.Placesnapperontopof
vegies and brush with
remaining 1 tbsp pesto.

4.Fold baking paper over fish
andvegies. Starting at one
side and working around
fish,foldandcrimpedges
tightlytosealfilling;close
papercompletelybytucking
final end underneath.
Bakefor20minutes.

5.Carefully open baking paper,
beingcareful not to get
burnedbysteam.Fish
should be flaky and tender
throughout and vegies
cooked. Season with pepper.

3 tbsp freshly squeezed lime juice

1 tsp extra virgin olive oil

1 tsp very finely chopped red chilli

2 tbsp coarsely chopped fresh

coriander leaves

Sea salt, to taste

cup (½ cm) fresh pineapple cubes

SCALLOP CEVICHE

SERVES 1

THE MACROS

230 29 g 15 g 6 g

CALORIES PROTEIN CARBS FAT

PARCHMENT-

BAKEDPESTO

SNAPPER

&VEGIES

SERVES 1

CHEF’S TIP

Seed the chilli for a

milder ceviche. Wash your

hands after working with

the pepper: if you touch

your eyes without

washing your hands,

they will burn.

170g large scallops, rinsed, patted dry

and quartered

1. Mix all ingredients in a small bowl.
   Refrigerate for at least 20 minutes
   (up to a few hours).