Fennel Salted Snapper with Beetroot Purée - The Fit Foodie

Ingredients

• 2 fresh snapper fillets (approx 200g each)
• 1 tsp fennel seeds
• 1 tsp lemon zest
• 1 tsp himalayan sea salt flakes
• 1 tsp extra virgin coconut oil
• ¼ cup fresh dill
• juice ½ lemon
• 2 wedges lemon
• 1 cup mixes leaves
• Beetroot Puree: 2 medium beetroots, cooked
• 1 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 2 tsp wasabi powder (optional)
• 1 garlic glove, crushed
• himalayan sea salt and black pepper