Snapper Macadamia Nut Pesto Recipe

First, peel the potatoes and bring them to the boil in small pot with a little salt.
When cooked, strain the potatoes and coarsely mash them with a little butter and Wildfire Spice.
Salt if required.
Allow to cool slightly and form into hash-brown sized patties.
Then in a frying pan melt a little the butter and panfry the hash browns until golden, remove and finish in a hot oven.
For the pesto, place the macadamia nuts, rocket, parsley, basil, parmesan cheese adding a little olive oil to form a paste like consistently.
Then add salt to taste.
Ensure the snapper of is free of all bones and in another sauce pan heat a little butter and pan fry the snapper till golden brown on medium heat.
Remove from the heat, just as the snapper is nearly cooked, as it will continue to cook while still in the pan.
To serve, place the hash brown on the plate, then the snapper fillets then simply garnish with the macadamia nut pesto and a sprig of watercress.