Mediterranean Red Snapper with Brussels Sprouts
This phase 1 approved Mediterranean Red Snapper is one you'll want to share with friends and family! No deprivation here.
Dietary: Gluten-free
Cooking time: 30 minutes
Servings size: Serves 2
Ingredients:
1/2 cup tahini
Juice of 2 lemons
1/4 cup water
1 clove garlic
Salt to taste
Brussels Sprouts:
1 lb brussels sprouts
Drizzle of olive oil
Salt & pepper to taste
Red Snapper:
2 filets red snapper
Drizzle of olive oil
Salt & pepper to taste
Toasted almonds:
1/2 cup chopped almonds
Olive oil
Salt to taste
Juice of 1/2 lemon
Utensils:
Bowl
Baking sheet
Cooking pot
Frying pan
Hot to cook:
Step 1
Preheat oven to 350F. To a small bowl, add all tahini ingredients and stir until smooth.
Step 2
Chop brussels sprouts in half, and transfer to a baking sheet with a drizzle of olive oil, salt & pepper to taste. 
Step 3
Bake on 350F until golden brown.
Step 4
In a cooking pot, add red snapper filets with olive oil, salt & pepper to taste, and saute on medium-high heat until cooked all the way through.
Step 5
In a frying pan, add 1/2 cup chopped almonds and and toast on high heat. Be careful not to burn them! Once ready, add a drizzle of olive oil, salt to taste, and the juice of 1/2 lemon.
Step 6
Serve snapper with roasted brussels sprouts, tahini sauce, toasted almonds, and garnish with fresh parsley.
Enjoy,
Natalya Hardan
Instagram: @healthiir
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