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