Pan-Seared Red Snapper with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Red Snapper with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Red Snapper with Lemon-Herb Sauce

Pan-seared red snapper fillets served with a bright lemon-herb ghee sauce alongside crisp asparagus and fluffy quinoa for a satisfying meal with a perfectly crispy skin.

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NUTRITION

495kcal
Protein
56.2g
Fat
16.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Red snapper fillet

0.5 tbsp Extra virgin olive oil

0.25 tbsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the red snapper fillets dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the snapper fillets in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 4

    Cook for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until the fish is opaque.

  • 5

    Remove the fish from the pan and set aside; in the same pan, add the asparagus and cherry tomatoes, sautéing for 3-4 minutes until tender-crisp.

  • 6

    In a small bowl, whisk together the melted ghee, lemon juice, lemon zest, minced garlic, and chopped fresh parsley.

  • 7

    Plate the cooked quinoa, top with the snapper and vegetables, and drizzle the lemon-herb sauce over the fish before serving.

Pan-Seared Red Snapper with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Red Snapper with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Red Snapper with Lemon-Herb Sauce

Pan-seared red snapper fillets served with a bright lemon-herb ghee sauce alongside crisp asparagus and fluffy quinoa for a satisfying meal with a perfectly crispy skin.

NUTRITION

495kcal
Protein
56.2g
Fat
16.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Red snapper fillet

0.5 tbsp Extra virgin olive oil

0.25 tbsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the red snapper fillets dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the snapper fillets in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 4

    Cook for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until the fish is opaque.

  • 5

    Remove the fish from the pan and set aside; in the same pan, add the asparagus and cherry tomatoes, sautéing for 3-4 minutes until tender-crisp.

  • 6

    In a small bowl, whisk together the melted ghee, lemon juice, lemon zest, minced garlic, and chopped fresh parsley.

  • 7

    Plate the cooked quinoa, top with the snapper and vegetables, and drizzle the lemon-herb sauce over the fish before serving.