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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.

Serves: 2

Ingredients:

  • 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

Marinade:

  • 2 tbsp tamari sauce

  • 1 tbsp sesame oil

  • 1 tsp raw honey

  • 1 tsp chilli flakes

Method:

  1. 1

    Preheat oven to 180°C

  2. 2

    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

  3. 3

    To make the marinade, add marinade ingredients in a small bowl and whisk to combine

  4. 4

    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

  5. 5

    To serve, garnish with spring onion and fresh chilli

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