NUTRITION

SERVINGS

INGREDIENTS

9.5 ounces Red Snapper Fillet

150 grams Sweet Potato, cubed

100 grams Carrots, sliced

1 tablespoon Avocado Oil

1 tablespoon Lime Juice

2 cloves Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes and sliced carrots with half of the avocado oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until they are tender and show golden edges.

• 4

  While the vegetables roast, pat the snapper fillets dry with a paper towel and season both sides with salt, pepper, and the minced garlic.

• 5

  Heat the remaining avocado oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

• 6

  Place the snapper in the hot pan and sear for 3-4 minutes per side until the skin is crispy and the flesh is opaque and flakes easily.

• 7

  Drizzle the fresh lime juice over the fish during the final minute of searing to deglaze the pan and infuse the fillets.

• 8

  Plate the seared snapper alongside the roasted root vegetables and garnish with fresh cilantro if desired.