- Cook the garlic
- Cook the Brussels sprouts
- Make the fish
Watercress red snapper
Red snapper is a great light fish. This dish screams summer and is a one dish wonder!
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Ingredients:
- 4 filet red snapper
- 1 1/2 tablespoons garlic zested
- 1 1/2 tablespoons fresh ginger zested
- 1/4 cup extra virgin olive oil
- 1/2 chili pepper sliced
- 4 lemons juiced
- 1 cup watercress roughly chopped
- 2 peaches sliced
- 1/4 cup fresh mint stems removed, chopped
- 2 teaspoons salt pink Himalayan
Directions:
- Preheat oven to 375°F. Prepare a large baking sheet pan with parchment paper.
- Add the fish, garlic, ginger, olive oil, chili pepper and lemon juice and salt. Mix well, cover tightly with tinfoil and bake for 12-14 minutes, until fish is just cooked through.
- Remove from pan and place fish on serving plate. Add watercress and peaches to remaining cooked juices and add mint right before serve.
Notes & Tips:
If you can’t find watercress you can use any kind of sprouts instead! If you don’t have peaches, you can use nectarines, mangoes, or even oranges for a different but great flavor!
Garlic brussels sprouts
Brussels sprouts are so hard to find in Israel, but when you do, it is important to make them right! You will have some olive oil left over after roasting the garlic, make sure to use it for your next salad dressing!
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Ingredients:
- 2 boxes Brussels sprouts tops cut off
- 12 cloves garlic peeled
- 1/2 cup extra virgin olive oil
- 1/4 cup soy sauce
- 2 tablespoons silan date honey
- 2 teaspoons salt pink Himalayan
Directions:
- Preheat oven to 400°F. Prepare a baking dish with parchment paper. Add the garlic, olive oil, soy sauce, silan and salt. Place in oven for 30-40 minutes until garlic is golden and crunchy on the outside and soft on the inside.
- While it is cooking, prepare a large pot with salted water on high heat and bring to a boil. Add the Brussels sprouts and let cook for 8 minutes. Remove and run the sprouts under cold water and drain and place in a serving dish.
- Remove garlic from the oven and using a slotted spoon, add the garlic and only a bit of the oil to the Brussels sprouts, until evenly coated. Salt to taste. (Use remaining oil for cooking or salad dressing for extra incredible flavor)
Notes & Tips:
This dish is easiest if you buy whole garlic that is already peeled!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Make yourself a fun salad using the rest of the watercress. Break up the fish into small pieces, cut the Brussels sprouts in half and add another nectarine for a fancy light salad!
