1 year of moving in anniversary dinner :
Red snapper with Milpero tomatillos, cherry tomatoes, Castelvetrano olives, capers, lemon, garlic & fresh parsley + ancient grains & side salad of butter lettuces
Recipe:
Ingredients:
– fresh wild caught red snapper @bestseafooddirect
– Milpero tomatillos from our friend Aleta’s garden – a miniaturized, berry-like relative of the tomatillo that are milder & sweeter in taste
– mini cherry tomatoes also from our friend’s garden (ours are not quite ripe yet)
– organic Castelvetrano olives from our friend Laurie @sowinlovefarm
– capers
– lemon
– garlic
– fresh parsley
– organic turmeric ancient grains @tastybite
– butter lettuce @alo_farms
– extra virgin olive oil
– Za’atar seasoning
– Himalayan pink salt
– black pepper
Preheat oven to 375. Oil bottom of deeper baking dish with EVOO, place fish skin face down. Drizzle fish with EVOO, fresh lemon juice, season with Za’atar seasoning (optional), salt & cracked black pepper. Top with Milpero tomatillos, tomatoes, olives, capers, chopped garlic, lemon slices & parsley. Drizzle a little more EVOO over everything & season all again lightly.
Bake on lower rack at 375 until internal fish temperature reaches 131 (depending on size of fish & your oven this can take approx. 12-17 minutes). Take out & let fish rest for approx. 5 minutes (it will reach 135-137 while resting).
While fish is resting, heat ancient grains per instructions & toss the butter lettuce salad with some EVOO, lemon juice & salt.
Serve together & enjoy!
#inthekitchenwithnora #anniversarydinner #redsnapper #freshfishdinner #cookinghealthy
