Carolyn's Paleo Baked Red Snapper Filets & Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Sweet potato, sliced thin5 Snapper Fillets 4 Cups Snow Peas, freshMarinade:1/3 Cup Olive Oil6 cloves Garlic2 tsp. Grey Poupon Dijon Mustard1 Tbsp. Cilantro, driedLime Juice, 1 lime yields 1/2 tsp. Celtic Sea Salt1/2 tsp. Pepper, black1/2 tsp. Onion powderOlive oil for baking pan
Marinade:
Add all of the marinade ingredients into a magic bullet or blender and blend until smooth.
Scrub & peel the sweet potatoes. If you have a mandolin slice them thin or you can do it by hand. Drizzle a little olive oil to coat the bottom of a deep baking dish. Lay the sliced sweet potatoes on the bottom of the pan. Cover with the Red Snapper Fillets. Pour the marinade over the fish and top with the snow peas. Let sit 30 min to 1 hour to marinade. Cover baking dish with foil and bake in 350 oven for 30-40 minutes until fish flakes.
Enjoy!
Serving Size: Makes 5 servings
Add all of the marinade ingredients into a magic bullet or blender and blend until smooth.
Scrub & peel the sweet potatoes. If you have a mandolin slice them thin or you can do it by hand. Drizzle a little olive oil to coat the bottom of a deep baking dish. Lay the sliced sweet potatoes on the bottom of the pan. Cover with the Red Snapper Fillets. Pour the marinade over the fish and top with the snow peas. Let sit 30 min to 1 hour to marinade. Cover baking dish with foil and bake in 350 oven for 30-40 minutes until fish flakes.
Enjoy!
Serving Size: Makes 5 servings
Nutritional Info Amount Per Serving
- Calories: 430.6
- Total Fat: 17.5 g
- Cholesterol: 79.9 mg
- Sodium: 287.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.3 g
- Protein: 47.5 g
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