Roast Snapper with Mediterranean Sauce

Roast Snapper with Mediterranean Sauce

Ingredients:
4 x 6oz yellowtail snapper fillets, skin on
2 cups chopped seeded plum tomato
1 1/2 tbsp capers
1 tbsp Dijon mustard
3 garlic cloves, minced
1 1/2 tbsp chopped fresh flat-leaf parsley
1 1/2 tbsp minced fresh chives
1 tbsp minced fresh tarragon
1 1/2 tbsp olive oil
1 tbsp canola oil

Directions:
A large pinch of freshly ground black pepper, divided
A pinch of salt
Method:
1. Heat the olive oil in a medium skillet over medium-high heat.
2. Add the tomato to pan and cook for 5 minutes, stirring frequently.
3. Stir in the capers, Dijon mustard and minced garlic, allow to simmer for 3 minutes
or until slightly thickened, stirring occasionally.
4. Remove from heat and stir in the parsley, chives, tarragon, salt and black pepper.
Cover to keep warm.
5. Heat the canola oil in a large nonstick skillet over medium-high heat.
6. Season the snapper lightly with salt and black pepper and add it to the pan, skin
side down.
7. Cook for 3 minutes or until skin is browned, the turn the fish over; cook for a
further 3 minutes or until it is as done as you like. Serve the fish with the sauce.
Turkey with Vegetable Soba Noodles
Turkey is not just for Christmas. This great white meat is actually even better for weight
loss than chicken. A 3oz skinless turkey breast has only 90 calories and 1g fat, whereas
a skinless chicken breast of the same size contains 165 calories and 5g fat.
So if you love the taste of turkey, don’t hold back – make it your favorite meat. You can
even use it to replace other meats in some of the other recipes in this book (just don’t let
this virtually fat-free protein dry out) and it you can enjoy it all year round.
Serves 4