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Baked snapper

with lemon quinoa crust and garden salad
    • Gluten Free
    • Dairy Free
    • 35 mins
    • Medium
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    What more could you want in a mid-week dish! Fresh snapper coated in a fresh and zesty lemon quinoa crumb, served with a crunchy garden salad. Dinner is served!
    Baked-snapper-with-lemon-quinoa-crust-and-garden-salad

    Ingredients

    Fish fillet, mesclun, cucumber, tomato, sweet potato, avocado, lemon juice, honey, nutritional yeast, quinoa, preserved lemon, Dijon mustard, balsamic vinegar (pantry), unsalted butter (pantry), olive oil (pantry), salt (pantry), pepper (pantry).

    Nutritional value per serving

    FAT
    13.7 g
    CARBS
    57.1 g
    PROTEIN
    30.4 g
    SALT
    0.4 g
    ENERGY
    1912 kJ/ 457 kcal
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