This recipe comes from Sally The Fit Foodie. Perfect as a mid-week meal or special enough to serve to guests, this restaurant-quality dish is packed full of protein, omega-3 fatty acids and antioxidants. Along with it’s low-carbohydrate profile this is a great evening meal.
Blend the beetroot puree ingredients together and season to taste.
Heat coconut oil in a non-stick frying pan.
Squeeze lemon juice over snapper fillets, the rub with salt, lemon zest, fennel seeds and half the dill.
Add fish to the pan, cooking for 4 mins on each side\*
Serve puree between two bowls, with 1/2 cup salad and a lemon wedge.
Top with snapper and serve with remaining dill.
This recipe come from Sally the Fit Foodie who will be whipping up something delicious at our Wholefood Night Markets on the 11th of November at The Grounds of Alexandria in Sydney.