BAKED FISH

FishFace (1)

Ahhhh Fish! Light on the tummy, and full of protein. But sometimes its flavor is so mild that our brain doesn’t register – Full and Satisfied!

Spring and summer is my favorite time to bake, grill, or fry fish of any kind and pile it high on top of my favorite salad. How healthy is THAT!

Today I found a thick, beautiful Red Snapper that was calling out to me, and even with its higher price tag than some of the others at my fish monger, I chose this lovely red fish for my evening salad.

Simply baked and loaded with flavor!

FishSalad

Ingredients

Serves 3 large or 4 medium

  • Red Snapper filets – 2 lbs.
  • Olive oil – 2 tablespoons
  • Smoked salt – 1 teaspoon
  • Smoked Pepper Flakes – 1 teaspoon
  • Sumac – 1 teaspoon (optional, but adds a lovely citrus flavor)
  • Cilantro – 1 cup, chopped
  • Lemon – 1 lemon cut into thin slices

Preparation

Preheat oven to 400

On a parchment paper lined baking sheet, place fish filets. Drizzle olive oil across the tops. Sprinkle salt, pepper flakes, and sumac evenly across each filet. Place a mound of freshly chopped cilantro evenly across the tops and cover the tops with lemon slices.

Bake for 20-25 minutes. Place, while warm, on top of the salad and serve!

My salad today was a mix of bib lettuce, watercress, radishes, spring onions, carrots, celery, and avocado. A light dressing of olive oil, white balsamic vinegar, and lemon juice gets tossed into the salad before plating.

For your shopping convenience!

SMOKED PEPPER FLAKES
SMOKED SEA SALT
A FAVORITE SPICE OF MINE – SUMAC
THE LAST ITEM WE THINK OF BUT MAKES COOKING A SNAP TO CLEAN UP!