NUTRITION

SERVINGS

INGREDIENTS

6 oz Red Snapper Fillet

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

1 tbsp Avocado oil

0.5 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets, sliced bell peppers, and zucchini with half of the avocado oil, garlic powder, and half of the sea salt.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized at the edges.

• 4

  While vegetables roast, pat the snapper fillets completely dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 5

  Heat the remaining avocado oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 6

  Place the snapper fillets in the pan, skin-side down if applicable, and sear for 3-4 minutes without moving them to develop a golden crust.

• 7

  Carefully flip the fillets, add the ghee to the pan, and cook for an additional 2-3 minutes while spooning the melted ghee over the fish.

• 8

  Remove from heat and drizzle the lemon juice over the fish before serving alongside the roasted vegetable medley.