Variety is the spice of life, especially when focusing on eating healthy ♥️ . Makes it easier to stay consistent since it prevents your taste buds from getting bored. So here is another option on how to prepare a delicious & nutritious fish dinner .
Red snapper filet with lemon garlic olives roasted red peppers & kale served with roasted purple potatoes , cauliflower & crispy chickpeas So much flavor & fun texture in this dish
Ingredients:
Fish: wild caught red snapper filet from @got_seafood_atlanta , 3-4 cloves garlic , Greek olives (green &/or Kalamata), capers, roasted red peppers , kale , 1 lemon , olive oil, salt & pepper.
Veggies: purple potatoes , cauliflower, 1/2 onion , 2-3 cloves garlic , 1 can organic chickpeas, olive oil, paprika, S & P.
Start by roasting the potatoes & cauliflower: cube potatoes, break cauliflower into florets, rough chop the onion & garlic, toss with olive oil, paprika, S & P. Roast at 425 for approx. 40 minutes.
Drain & rinse the chickpeas. Dry them thoroughly next (between 2 towels, gently dry them so NO moisture left). Then toss them with olive oil & salt. Roast in oven at 425 for approx. 30 min (start checking on them at 20).
Rinse & pat dry fish. Season with salt & pepper on both sides. Drizzle olive oil in a baking pan & place fish in the middle. Drizzle olive oil over fish, squeeze juice of 1/2 lemon, then add chopped garlic, the sliced olives, capers & roasted red peppers. Top with lemon slices. Place the roughly chopped kale around the fish & the squeezed lemon pieces in the corner. Season all lightly.
Bake at 425 for approx. 11-15 minutes until fish reaches approx. 131. Take out & let rest for 5 minutes (interior fish temp should reach desired temp of 135-137 during resting).
Plate: potatoes & cauliflower first, add some crispy chickpeas, top with fish & kale + lemon pan sauce.
Enjoy!
Use the leftover chickpeas as a healthy snack.
#inthekitchenwithnora
