Snapper Fillet With Celery Parsley Salad
Snapper Fillet is an excellent source of lean protein that tastes amazing! Paired with a simple celery and parsley salad tossed with tahini dressing, this delicious and healthy meal is ready in less than 30 minutes.
- 4 wild-caught snapper fillets
- Sea salt
- 8 celery sticks
- ½ bunch flat parsley
- 1 tbsp. tahini
- 3 tbsp. olive oil
- Juice of 1 lemon
- ½ tbsp. honey
Preheat oven to 350 F (175 C).
Grease a baking sheet with a few drops of olive oil.
Place fish fillets skin-side down on the baking sheet and generously sprinkle with sea salt and pepper.
Bake for about 15-18 minutes depending on thickness.
While the fish cooks, wash the celery, removing the leaves and ends. Cut into small sticks, about 1” long and ⅛” thick, and add to a bowl.
Wash and de-stalk parsley, then dry the leaves and coarsely chop. Add to the bowl with the celery.
Add tahini, olive oil, lemon juice, and honey to a sealable container (such as a mason jar) and shake until very well combined.
Once fish is cooked, remove from oven and serve with celery parsley salad and tahini dressing. Top with an extra squeeze of lemon if desired.
This recipe is for 4 servings. Each serving is 1 fillet.
I recommend cooking skin-on fillets, but if you can't find any, it's fine to cook skinless fillets.
Leftover snapper can be stored in an airtight container or wrapped tightly in aluminum foil in the refrigerator for 3-4 days.
The tahini dressing can be stored in an airtight container for up to a week.
Calories: 313kcal | Carbohydrates: 6.3g | Protein: 35.2g | Fat: 15.6g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8.3g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 292.5mg | Potassium: 963.1mg | Fiber: 2.3g | Sugar: 3.5g | Vitamin A: 1715IU | Vitamin C: 33.4mg | Calcium: 93mg | Iron: 1.6mg | Net carbs: 4g