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Wild Caught Snapper with Leeks and Mushrooms
Today’s recipe is simple and relatively easy to make. It’s a GAPS “approved” dish, and low carb, as you can see from the nutritional facts below.
I suggest having a salad with this dish to make it a complete (low carb) meal. You may want to try the Baby Dino Kale Arugula Salad.
Of course, if you are not following a low carbohydrate, anti-inflammatory, gut-healing nutritional protocol, you can add to this a starch such as quinoa, winter squash, etc. I would still recommend you stay away from gluten contacting grains.
Aim to make it one time this week. You can make a similar one using chicken, or any other meat with the same or different vegetables and adjust cooking time accordingly.
Leave a comment below and let me know if you like it. Share if you do.
Thank you, and please come back for more.
Wild Caught Snapper with Leeks and Mushrooms
Ingredients:
- 1 lb snapper
- 1 leek (white part only)
- 1/4 large bell pepper
- 1 big Portobello mushroom
- 5-7 Shiitake mushrooms
- 2 cloves garlic
- A small bunch dill
- S & P to taste
- Coconut oil (liberal amount)
Instructions
- cut snapper into big (2 inches) pieces
- get a baking tray ready with parchment paper (I like using it, so I don’t have to scrub the tray later)
- place the fish on its side after you sprinkle it with S & P
- cut leek (half-moon slices)
- chop bell pepper
- chop mushrooms into big chunks, as they reduce volume considerably when cooked
- dice or run through a press, the garlic
- chop very fine, the dill
- mix all the ingredients in a bowl with S & P
- place the vegetables on the baking tray
- add the fish to the tray, make sure is in between the vegetables (or surrounded by it)
- pour some coconut oil on top
- bake covered at 350 for 20 min
- take it out and stir/mix the fish with the vegetables
- bake for 20 more minutes at 350
- it’s ready to serve
Makes 4 large servings (leftovers can be reheated the next day in the oven).
Note: I didn’t add water or stock to it, as I wanted to have it cooked in its own juice, but you can certainly add 1/4 cup stock or water for a softer end product.
Would you like to get the downloadable, printable version of this recipe with step-by-step visual instructions? Click here.
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