I’m obsessed with this Asian snapper one-pan recipe because it shows how simple, quick and nutritious weeknight dinners can be. This recipe works perfectly with any white fish such as snapper, john dory and barramundi, or whatever is local and seasonal. The addition of sweet potato provides a nice texture and is an excellent source of low-GI carbohydrate. Plus, the crunchy kale chips add another layer of flavour and texture. Whip this dish up the next time you need something quick, easy and tasty.
One-pan Asian Snapper with Sweet Potato & Kale
- 2 fillets of snapper (or fish of your choices)
- 1 leek, thinly sliced
- 1 sweet potato
- 1 bunch curly kale
- 1 tbsp coconut or olive oil spray
- 2 tbsp tamari sauce
- 1 tbsp sesame oil
- 1 tsp raw honey
- 1 tsp chilli flakes
- 2 tbsp sesame seeds
- Himalayan salt, to taste
- pepper, to taste
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Place the fish fillets on the prepared baking tray. Top with the sliced leek.
- Peel the sweet potato into thin slices and arrange around the fish. Wash and roughly chop the kale and arrange around the fish.
- Season the fish with coconut oil or olive oil, tamari, sesame oil and raw honey. Sprinkle with chilli flakes and season generously with salt.
- Drizzle the sweet potato and kale with coconut or olive oil, and season with a pinch of salt.
- Finally, sprinkle the sesame seeds over the fish, sweet potato and kale.
- Bake in the oven for 15-20 minutes, or until the kale is crunchy and fish is cooked through. Serve warm. Enjoy!
For more nutritious dinner options, check out my 8-week Program.