Almond Crusted Red Snapper with Zucchini Noodles

Recipe by

Ingredients

• 2 5-6oz fillets red snapper
• 1 tbsp avocado oil
• 1 tsp Dijon mustard
• 1/2 tbsp raw, local honey
• black pepper, to taste
• 1/2 cup almonds, crushed to a powder
• 1/2 medium onion, diced
• 1 tbsp capers
• 1 large zucchini, spiralized into noodles
• 1/2 cup mushrooms, sliced
• 1 tbsp avocado oil
• 1 medium lemon
• 1 tsp rosemary
• sea salt, to taste
• black pepper, to taste
• 2 pieces bacon, cooked and chopped into pieces

Directions

• Sauté onions in pan over medium-high heat.
• Preheat oven to 375 degrees.
• Pat fillets with a paper towel to remove excess moisture.
• Place the fillet in an oven-safe casserole dish.
• Combine mustard, honey, and 1 tbsp oil in a small bowl.
• Pour the sauce and cooked onions, followed by the crushed almonds, over the top of the fillet.
• Bake for approximately 15 minutes.
• Sprinkle with capers.
• Heat 1 tbsp oil in a saucepan over medium heat.
• Add the mushrooms to the saucepan and saute’ for several minutes.
• Toss in the rosemary, veggie seasoning, and black pepper to taste.
• Add the zucchini pasta and a squeeze of lemon juice and cook until the pasta is warm (this doesn't take long).
• Remove from heat and serve topped with bacon bits.

Serving Size
2 servings

Posted To: Entree