Dr Anoop Rastogi is a Sydney based Cosmetic Surgeon and fellow of the Australasian College of Cosmetic Surgery (ACCS) specialising in Breast Augmentation, Facelifts, Liposculpture and non surgical Cosmetic Medicine. Dr Rastogi is best known for his outstanding surgical results creating natural looking breasts with artistic skill.
Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
Meanwhile, for the pesto, process the macadamias, coriander, garlic and lime rind in a food processor until finely chopped. Combine the lime juice, oil and water in a jug. Add to macadamia mixture, with the motor running, in a slow steady stream until well combined and smooth. Season.
Place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain well. Place the onion and lime juice in a large bowl. Season, then set aside to macerate.
Heat the remaining oil in a large non-stick frying pan over medium-high heat. Pat the skin of the snapper dry with paper towel. Season. Cook snapper, skin side down, for 2 minutes or until crisp. Turn and cook for 1-2 minutes or until just cooked through. Transfer snapper to a plate to rest.
Add the sweet potato, beans and 1 tbs of the pesto to the onion mixture. Toss gently to combine. Divide among serving plates. Top each with snapper and a spoonful of the pesto.
The summer sun might be gone for now but it's always a good idea to get ready for the next stream of bikini weather. We can help with Liposculpture, Breast Augmentation or even the hCG diet. Contact us today www.rastogi.com.au