Snapper and salad make a versatile and super-satiety summer lunch recipe.
This version of the recipe leaves out the chilli and tomatoes to keep the oxalates low.
One serve provides 337 calories, 44 g protein, 15 g fat, 5 g of net carbs and P:E = 2.2.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 150 g snapper (or favourite white fish), skin off
- 1 tbsp butter
- 1/4 tsp chilli flakes
- 1/4 tsp sea salt
- 50 g rocket/arugula
- 100 g asparagus, cooked (steamed 2 minutes)
- Salt and pepper
- Pre-heat oven to 180°C/360°F.
- Place snapper on a baking tray with butter on top and sprinkle chilli flakes and salt.
- Bake for 15 minutes.
- In the meantime, place the rocket on a plate and top with cooked asparagus.
- When fish is cooked, place it on top of the salad, drizzle fish juices and butter from the pan.
- Salt and pepper to taste.
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