Snapper and salad make a versatile and super-satiety summer lunch recipe.
The snapper provides protein, selenium, potassium, phosphorus, choline, B5, B6, B12 and omega 3, while the greens provide vitamins K1, C, A and folate.
This version of the recipe leaves out the chilli and tomatoes to keep the oxalates low.
Scorecard
- Diet Quality Score = 86%
- Satiety Index Score = 66%
- Protein % = 52%
- P:E ratio = 2.2
Macros
One serve provides 337 calories, 44 g protein, 15 g fat, 5 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 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
Directions
- Preheat 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 the fish is cooked, place it on top of the salad, and drizzle fish juices and butter from the pan.
- Salt and pepper to taste.
More
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