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by Skye Swaney Leave a Comment

Baked Snapper with Zucchini, Black Beans & Chilli

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One of the easiest and healthiest meals ever – this takes about 5 minutes to make and then all you need to do is pop it in the oven!

Ingredients (serves 2):
2 zucchinis, finely sliced (I used one green and one yellow for more colour but just green is fine if you can’t get yellow)
1 cup tinned black beans (or chickpeas), rinsed
1/2 red chilli, finely sliced
2 snapper fillets
1 tablespoon olive oil

Method:

  • Preheat oven to 180°C
  • Place two 30cm x 30cm square of baking paper on an oven tray and top each with half the zucchini, black beans and chilli
  • Top each with a snapper fillet, drizzle with the olive oil and season with salt and pepper
  • Bring two sides of the baking paper together in the middle and fold over to secure it, then scrunch up sides to create a little package
  • Bake for 20 minutes or until fish is cooked through and vegetables are soft. Sprinkle with parsley and serve with lemon wedges

Variations:

  • Mediterranean style: add a handful of halved cherry tomatoes, a tablespoon of sliced black olives and a teaspoon of capers

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