Jon and I recently decided to become Pescatarian meaning we are eliminating meat for 4 weeks. We are treating it as an experiment as we have traditionally been big meat eaters, making sure we get lots of protein in our diets. So our goal here is to see how our digestion is affected by this change and how we feel overall (energy levels, sleep patterns, digestive inflammation wise etc). So get used to seeing lots of seafood/vegetarian recipes! Tonight we are having this tasty Baked Snapper with with delicious Mediterranean flavours. Perfect served with some new potatoes and a side of greens for a perfectly balanced meal 🙂
Baked Mediterranean Red Snapper (serves 4):
3 cloves of garlic, sliced
1 bunch of fresh basil (stalks chopped, leaves reserved)
2 tbsp olive oil
1 tsp chili flakes
1 large can of tinned plum tomatoes
3 tbsp red wine vinegar
4x 150 g snapper fillets (or another white fish of your choice but macros will change) seasoned with salt and pepper
100g mixed olives, pitted and roughly chopped
1 tablespoon capers
6 grape tomatoes, halved
1) Sauce: Heat the olive oil in a large pot over medium heat. Saute the (chopped) stalks from the basil and the garlic, cooking for 2 mins or until starting to brown. Add in the tomatoes, season lightly with sea salt and black pepper and throw in the chili flakes. Simmer gently over low heat for 30 minutes, or until thickened and slightly reduced. When reduced add in the vinegar and seasoning if needed.
2) Preheat the oven to 400 degree.s Pour the tomato sauce in a 9×11 inch casserole dish. Put the fish skin side down on top, then sprinkle with half the basil leaves and all the olives and capers. Cook for around 15 minutes or until the fish is cooked through. Sprinkle the rest of the basil leaves and serve with boiled new potatoes and a side of greens (not included in macros).
Macronutrient Breakdown (per serving):