Name: Pan-Seared Snapper with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Snapper filet; 1 tbsp Extra virgin olive oil; 0.5 tbsp Ghee; 1 cup Asparagus spears; 0.5 cup Cherry tomatoes; 0.25 cup Cooked quinoa; 1 tbsp Fresh parsley; 0.5 medium Lemon; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Snapper with Lemon-Herb Sauce

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Snapper with Lemon-Herb Sauce

Pan-seared snapper filets finished with a bright lemon-herb ghee sauce, served alongside crisp roasted asparagus and juicy blistered tomatoes.

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NUTRITION

Protein

52.0g

Fat

25.1g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Snapper filet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.25 cup Cooked quinoa

1 tbsp Fresh parsley

0.5 medium Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the snapper filets dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until the oil is shimmering.
3
Place the snapper skin-side down in the pan and sear for 4 minutes until the skin is golden and crispy.
4
Flip the fish and add the ghee, minced garlic, and halved cherry tomatoes to the pan.
5
Continue cooking for another 3 minutes while steaming the asparagus spears separately until they are tender-crisp.
6
Squeeze the lemon juice over the fish and stir in the chopped parsley to create a light pan sauce with the melted ghee.
7
Serve the snapper over a bed of warm quinoa with the asparagus and blistered tomatoes, drizzling the remaining herb sauce over the top.