Baked Red Snapper & Seasonal Salad
Makes 2 Portions
2 red snapper fillets - replace with tempeh + old bay + kelp
1 large onion, sliced thin & caramelized
2 t chili powder
1/2 t cayenne
4 cloves garlic, sliced
2 C Brussel sprouts, cut in three
3-4 carrots cut lengthwise in half
2 1 inch thick slices of green cabbage
2 T coconut oil
Salt & pepper
1 lemon, juiced
Prep 10 mins + Bake 25 mins
Preheat the oven to 400 degrees.
Grease a 9x13 baking dish & a cookie sheet with 1 T coconut oil
Caramelize onions in a pan with the remaining coconut oil, careful not to burn. About 6 mins.
Add fish & caramelized onion to the baking dish
Sprinkle cayenne, chili, salt & pepper on top
On the cookie sheet, place all your veggies in a single layer.
Sprinkle the last of the oregano & garlic on top. Add a little salt & pepper.
Place in the oven & bake for 15 minutes. Then flip the veggies & continue baking for the last 10 mins.
Once everything it pulled out of the oven, add half the lemon juice to both the veggies & the fish.