GARLIC & WHOLEGRAIN MUSTARD SNAPPER
Prep 10
Cook 30
Ingredients:
1 cup Pumpkin, cubed
½ Broccoli Head, cut into florets
¼ cup Feta, cubed
2 x Snapper Fillets
½ tsp Ground Coriander
2 tsp Garlic Powder
1 tsp Extra Virgin Olive Oil
2 tsp Wholegrain Mustard
Salt & Pepper, to taste
To serve:
½ Lemon, cut into wedges
¼ cup Fresh Parsley, roughly chopped
¼ cup Pecans, roughly chopped
1 tbsp Cranberries, optional
Method:
1. Preheat oven to 180 degrees and prepare a baking tray.
2. Add pumpkin to tray, drizzle with olive oil and roast for 5 minutes. Add broccoli and feta to tray and roast for a further 15 minutes or until browned.
3. Meanwhile, combine coriander and garlic in a small bowl. Coat snapper in garlic and coriander.
4. Heat oil in pan, once hot add snapper, cook until lightly crisped on each side. Top with wholegrain mustard and squeeze with lemon.
5. In a bowl combine parsley, pecans, cranberries and roasted pumpkin, broccoli and feta.
6. Plate and serve topped with fish.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
