Spring flavors:
Red snapper + garlic lemon dill sauce + green beans & cherry tomatoes + salad with strawberries watercress & avocado
So fresh, easy to make, tasty & nutritious!
Recipe:
Ingredients:
Fish:
– wild caught filet of red snapper
– EVOO (extra virgin olive oil)
– 4 cloves garlic
– 1 lemon
– fresh dill
– 1 tbsp unsalted butter (optional)
– kosher/sea salt
– cracked black pepper
– green beans
– cherry/grape tomatoes
Salad:
– watercress
– cucumbers
– strawberries
– avocado
– herbs (I used chives, parsley, dill)
– lemon juice
– EVOO
– kosher/sea salt
Fish preparation:
While preparing the fish, preheat the oven to 350-375 (I used 375 since my oven runs a little colder).
Clean & debone fish filet (if needed). Peel & mince the garlic cloves. Clean & chop the dill.
Rinse & trim the green beans. Rinse the tomatoes.
Mix in a bowl the olive oil + juice of 1/2 larger lemon + minced garlic + dill + salt & pepper.
In a baking dish, pour a little olive oil, then place the fish filet in the middle of pan, skin side down. Cover well with the lemon garlic & dill dressing. Make sure sauce gets under the fish too. Add a little butter (optional) on top of the fish & lemon slices.
Toss the green beans & tomatoes with the rest of the lemon, garlic & dill sauce and arrange around the fish. Sprinkle a little more dill over everything & a touch more salt & pepper.
Toss in the oven & bake at 375 for approx. 12 minutes (10-15 depending on your oven). Use a meat thermometer to help you determine when fish should come out. You want to take it out of the oven when the fish reaches max 135-137 internal temp. Take out & let rest for 5-7 minutes.
Salad preparation:
Rinse & spin the watercress, clean & slice the cucumbers & strawberries. Cube the avocado. Place all in bowl, sprinkle with herbs & a little salt, drizzle with EVOO & lemon juice. Mix gently.
Serve the fish with the side salad .
Enjoy!
#inthekitchenwithnora #springmealideas
