Oven-Baked Snapper with Pesto, Roasted Sweet Potatoes, and Garden Peas
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Paul Eynaud
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This oven-baked snapper with pesto, roasted sweet potatoes, and garden peas is a delicious and healthy dinner for 4 people. The total prep and cooking time is about 1 hour. Start by preheating your oven and roasting the sweet potato cubes. While those are in the oven, make a quick basil pesto and prepare the snapper fillets. Bake the snapper with the pesto and peas, then serve the flaky fish over the caramelized sweet potatoes. A complete meal with minimal effort!
Meat, Eggs, & Dairy
- 4 fillets fresh snapper
- 1/2 cup grated parmesan cheese
Fresh Produce & Herbs
- 4 medium sweet potato
- 2 cups garden pea
- 2 cups basil leaf
Pantry Items
- 1/2 cup olive oil
- 2 tablespoons pine nut
- 1 whole lemon
Seasonings & Spices
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
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