Page 191 - 28_Days_of_Clean_Eating.sanet.cd

Baked Lemon-Dill

Gluten-Free
Snapper Packets
Dairy-Free

These parchment paper packets make this an elegant and succulent
one-dish meal that, while impressive, is easy to prepare. Cut the red
bell pepper strips to the same size as the green beans so they’ll cook
up evenly.
Perfect Pairing: Serve these baked fish and vegetable parcels
with steamed brown rice.

2 red bell peppers, thinly sliced 1 teaspoon freshly ground
1 cup green beans, trimmed black pepper
1 cup yellow wax beans, trimmed 2 lemons
1 cup peas 8 dill sprigs
2 garlic cloves, sliced 2 tablespoons avocado oil
4 skinless red snapper fillets 1 tablespoon Dijon mustard
1 teaspoon salt

1. Preheat the oven to 400°F.
2. Lay four (24-inch) pieces of parchment paper on the
countertop.
3. Divide the bell peppers, green beans, yellow wax beans, peas, and
garlic evenly among the four pieces of parchment, placing the
vegetables in the center of each square.
4. Place a snapper fillet on top of each bed of vegetables; sprinkle
each with salt and pepper.
5. Slice 1 lemon and place the slices on top of each snapper with
2 dill sprigs.
6. In a small bowl, whisk together the juice from the remaining
lemon, avocado oil, and Dijon mustard. Drizzle the mixture over
the fish.
7. Lift the sides of the parchment over the ingredients and fold
them together to enclose the fish and vegetables in a bag-like
packet. Seal the packets by making several small overlapping
folds along the edge.

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190 28 Days of Clean Eating