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