Parmesan Crusted Snapper with Apple & Pomegranate Salad
You are going to love this melt in mouth parmesan crusted snapper, paired with a delicious autumnal salad.
A seriously easy recipe to whip up but full of flavour!
This recipe is in collaboration with Butcher Crowd
featuring their Wild Snapper
Servings: 2
Ingredients
2 x Wild Snapper Fillets
½ cup Parmesan Cheese, grated
¼ cup Almond Meal
2 tbsp Grass-Fed Butter, melted
1 tsp Garlic Powder
Pinch Salt & Pepper
½ Lemon, zested & cut into wedges
Salad
1 Apple, sliced
½ Pomegranate, seeded
2 cups Rocket
¼ cup Pecans
¼ cup Feta Cheese
2 tbsp Chives, finely chopped
2 tbsp Extra Virgin Olive Oil or Flaxseed Oil
1 tbsp Apple Cider Vinegar
Method
1. Preheat oven to 180 degrees and prepare a baking tray.
2. Combine parmesan cheese, almond meal, butter, garlic powder, salt, pepper and lemon zest in a bowl.
3. Pat dry the fish and top with parmesan mixture, gently pressing down on top.
4. Bake for 10-15 minutes until fish is cooked through and parmesan crust has browned.
5. Meanwhile, combine all salad ingredients in a bowl and set aside.
6. Serve salad alongside snapper and lemon wedges.