Baked Snapper with Zucchini and Sweet Potato Mash
Bring the season to your table with fresh snapper, zucchini and sweet potato mash … vibrant, fresh, and full of flavour.
Snapper for a boost of protein and omega‑3s oils to nourish your skin barrier in our brutal sun.
Fibre to nourish the gut and keep you smiling from the inside out, freshness to lift the senses, and minerals to sustain energy.
Ingredients (serves 2)
300g snapper (or similar fish)
150g sweet potato
2 peeled zucchinis
1 sliced lemon
2 tbsps extra virgin olive oil
0.5 tsp sea salt
1 tbsp butter
Line a baking tray with baking paper and preheat the oven to 180C.
Slice the lemon and place on the baking tray. Lay the fish over the top of the lemon, add a pinch of sea salt and a drizzle of olive oil. Cover with aluminium foil and bake for 30 minutes.
While the fish is cooking, peel the sweet potato and add them to a steamer to steam until soft.
Slice the zucchini and add to a frying pan with extra virgin olive oil and flaky sea salt. Grill on each side for 3-4 minutes until each side is browning.
Once the sweet potato is soft, add to a bowl with butter and a pinch of sea salt. Mash with a fork or with a stick blender to make the potato mash extra smooth.
Serve the sweet potato mash with grilled zucchini and baked snapper. The snapper should be white and flaky when cooked through.
