Baked snapper & salad

This versatile, light and super-tasty snapper and salad recipe is ideal for a high satiety summer lunch. 

The snapper provides plenty of lean protein, selenium, potassium, phosphorus, choline, B5, B6, B12 and omega 3.  The greens fill in the vitamin K, C, A and folate. 

Macros 

This recipe provides 360 calories, 45 g of protein, 15 g of fat, 8 g of net carbs and P:E = 2.0.   

Micros  

The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  

Ingredients   

  • 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, washed
  • 100 g asparagus, cooked (steamed 2 minutes)
  • 100 g tomato, sliced
  • 25 g semi sun-dried tomatoes

Directions 

  • 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, chopped tomatoes and semi sun-dried tomatoes.
  • When the fish is cooked place it on top of the salad, drizzle fish juices and butter from the pan, salt & pepper if you wish.

Suitable for 

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