One pan recipe for Snapper with Kale and Sweet Potato
2 fillets of white fish (snapper, john dory, ling or barramundi)
1 sweet potato
1 bunch curly kale
1 tbsp coconut or olive oil spray
1 leek, thinly sliced
2 tbsp tamari sauce
1 tbsp sesame oil
1 tsp raw honey
1 tsp chilli flakes
2 tbsp sesame seeds
Himalayan salt, pepper
Preheat oven to 180° Celsius.
Add fillets of white fish to a lined baking tray. Top with sliced leek
Peel sweet potato into thin slices and arrange around the fish. Wash and roughly chop kale and arrange around fish.
Drizzle tamari sauce, sesame oil and raw honey over fish. Sprinkle with chilli flakes and season generously with salt.
Spray or coat sweet potato and kale with coconut or olive oil and sprinkle with salt.
Sprinkle fish, sweet potato and kale with sesame seeds.
Bake in the oven for 15-20 minutes, until kale is crunchy and fish is cooked through.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.