This was a quick and easy meal that I modified from this grilled Halibut recipe. I was fortunate to get fresh locally caught snapper, and I was looking for a tasty way to prepare it! The results were great!
This recipe is another example of Whole30 getting me to cook with something new! I’ve made pesto before but otherwise, I’ve never incorporated pine nuts into a dish.
Baked Snapper with Pine Nuts over Zoodles
Note: The original lemon olive oil mixture contained ghee, but I recommend taking the ghee out for a lighter taste. Use your own best judgement and cook to your liking! Enjoy!
- 2 skinless 6 oz fresh snapper filets
- 2 large zuchinni (I use one per person)
- 1/2 cup roasted pine nuts
- 2 large cloves minced garlic
- 4 tbsp olive oil (or more if needed)
- juice of one small lemon
- sea salt
- Prepare all of the ingredients including the zoodles. Cover both sides of the snapper with olive oil, lightly salt and pepper.
- Preheat the oven to 350° F.
- In a medium skillet, sautee the pine nuts in olive oil for 2 minutes on medium, stirring often. Add the garlic for another minute and keep stirring. Squeeze in lemon and mix well.
- Pour half of the mixture into a bowl for later.
- In a cast iron skillet, warm 2 tbsp or more of olive oil on medium. Lay the snapper on the skillet and cook for one minute on each side. Immediately transfer to the oven. Cook for 5 minutes. (My filets were thin so they did not need any longer than this.)
- On the stove, in the same skillet with half the lemon sauce, mix in the zoodles and sautee for 3-4 minutes. Add salt, pepper, and a little more olive oil to wet the zoodles if needed. Mix well while cooking. Don’t overcook or they will get mushy.
- Plate zoodles and place fish on top. Destribute remaining lemon olive oil mixture onto the fish. Bon Appétit!