Recipes

Fennel Salted Snapper with Beetroot Purée


Posted on   Category: Delicious Dinners

Sounds fancy right? It takes 10 minutes from start to finish. Move over Jamie.

Perfect as a mid-week meal or special enough to serve to guests, this restaurant-quality dish is packed full of protein, omega-3 fatty acids and antioxidants. Along with it’s low-carbohydrate profile and a calorie count of just 270 cals, this is a great evening meal for anyone looking to lose weight.

Recipe

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SERVES: 2

INGREDIENTS:

  • 2 fresh snapper fillets (approx 200g each)
  • 1 tsp fennel seeds
  • 1 tsp lemon zest
  • 1 tsp himalayan sea salt flakes
  • 1 tsp extra virgin coconut oil
  • ¼ cup fresh dill
  • juice ½ lemon
  • 2 wedges lemon
  • 1 cup mixes leaves

Beetroot Puree

  • 2 medium beetroots, cooked
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp wasabi powder (optional)
  • 1 garlic glove, crushed
  • himalayan sea salt and black pepper

 

METHOD:

  1. Blend the beetroot puree ingredients together and season to taste.
  2. Heat coconut oil in a non-stick frying pan.
  3. Squeeze lemon juice over snapper fillets, the rub with salt, lemon zest, fennel seeds and half the dill.
  4. Add fish to the pan, cooking for 4 mins on each side*
  5. Serve puree between two bowls, with 1/2 cup salad and a lemon wedge.
  6. Top with snapper and serve with remaining dill.

 

Tips:

*Remember fish will continue to cook out of the pan. Cook to 90%, then remove to a plate to ensure fish is not overcooked.
Test with a fork – ensuring the middle of the fish flakes easily.

Would also be delicious with tuna, salmon or basa fillets. Just be sure to opt for sustainably caught fish.


Categories: Delicious Dinners

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