Jess Sepel’s one pan Asian snapper with sweet potato & broccoli
Try out Jess Sepel’s nourishing one-pan Asian snapper recipe
I’m obsessed with simple one-pan dinners; they really prove that cooking healthy meals for you and your family can be easy!
White fish is a great source of protein, vitamin D and omega-3 fatty acids – which are essential for powering your brain. Paired with the broccoli, which is packed full of fibre (good for gut health) and the vitamin C in the sweet potato, this nourishing and delicious mid-week meal is bound to be a crowd-pleaser.
This recipe works perfectly with any white fish (snapper, John Dory, barramundi), but I recommend opting for whatever is local and in season.
2 fillets of white fish
1 sweet potato, cut into wedges
1 broccoli, cut into florets
1 tbsp olive oil
2 tbsp sesame seeds
1 fresh red chilli, seeds removed and sliced
1 spring onion, thinly sliced
2 tbsp tamari sauce
1 tbsp sesame oil
1 tsp raw honey
1 tsp chilli flakes
Preheat oven to 180°C
Line a baking tray and arrange chopped sweet potato on tray. Drizzle with olive oil and season with salt and pepper. Roast in oven for 20-25 minutes
To make the marinade, add marinade ingredients in a small bowl and whisk to combine
After 20-25 minutes, remove pan from oven and carefully add broccoli florets and white fish onto pan. Drizzle with marinade and sprinkle with sesame seeds. Return to oven for 15-20 minutes, or until fish is cooked through. You can tell the fish is cooked when the meat is opaque (not translucent) and flaky
To serve, garnish with spring onion and fresh chilli