- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 2 people
Ingredients
- 8 oz filet of Red Snapper
- 2 eggs, beaten
- 2 tbsp. milk (or almond milk)
- 1/2 tsp. paprika
- 1/2 tsp. pepper
- 1/2 tsp. pure almond extract
- 1/2 c almond flour
- 1/2 c sliced almonds
- 3 tbsp. ghee (or butter if not on Whole30)
- 1/2 bunch asparagus, ends trimmed
- 1 lemon, sliced
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Wash and pat fish filet dry with a paper towel. Salt and pepper both sides of the filet.
- In a small mixing bowl, whisk the eggs, milk, paprika, pepper, and almond extract together.
- In a second bowl, combine the almond flour and sliced almonds.
- Dip the fish in the egg mixture and then coat with the almond flour and sliced almonds. Place in the center of the baking sheet.
- Spread the asparagus out around the snapper filet and place the lemon slices on top of the asparagus.
- Melt the ghee (or butter) in a microwave safe dish, and drizzle over the snapper and the asparagus. Finally, salt and pepper the asparagus.
- Place in the oven and bake for 15-20 minutes, depending on the size of your filet.
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