Snapper and asparagus

Since we've been meal planning regularly now we're able to make sure we're adequately rotating proteins and meatless meals throughout the week. I try to incorporate chicken, beef, pork, fish, and a meatless meal in every meal plan if I can. Meatless meals and fish are the two groups that I also put a heavy focus on and may replace beef or pork with those. Chicken is always a great standby for dinner ideas.

For this particular meal I had planned salmon and Brussels sprouts. When I got to the store, Brussels sprouts were sold out and the salmon wasn't looking amazing. I quickly changed my game plan and substituted in snapper and asparagus. We rounded out the meal with a wild rice blend.

Inspiration from Lemon Red Snapper with Herbed Butter from Cooking Light
1 lemons
1 red snapper or other firm white fish fillet
dash of paprika
salt and black pepper
2 tablespoons butter, softened
1 1/2 teaspoons chopped fresh herbs (we used sage)
1/4 cup breadcrumbs

   Preheat oven to 425°F. Zest lemon and then cut into 4-6 slices. Place filet on a baking sheet with cooking spray. Top the fish with olive oil, paprika, salt and pepper, and lemon slices. 
   Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. We bake until an internal temperature reaches 140F.
   Meanwhile, combine lemon zest, softened butter, herbs, and breadcrumbs in a small bowl.
   To serve top fish with the herbed butter. Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.

We baked the asparagus alongside the fish in the same oven!

Cat naps

1 comment:

  1. Sounds like a perfect meal. Those cats!