Baked Red Snapper with Sautéed Green Beans
zested, juiced and divided
wild caught red snapper fillets
ground black pepper
fresh green beans,
salt and pepper to taste
Pre-heat oven to 400F, and zest and juice lemons.
While oven is heating, rinse snapper fillets, and marinate in a bowl with lemon juice for 5-10 minutes, turning occasionally.
Grease an oven-proof casserole dish with coconut oil. Add snapper fillets, and sprinkle of salt, pepper, and half of lemon zest over fillets.
Drizzle fish with melted coconut oil. Bake for 20 minutes. Discard lemon juice.
Cook green beans in coconut oil, adding salt, pepper and Italian seasoning. Sauté until al dente and sprinkle with remaining half of zest. Serve with snapper. Enjoy!
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