Wild-Caught Snapper with Wilted Greens Recipe
Cook wild-caught snapper with a homemade teriyaki glaze and wilted kale and spinach. A simple, protein-rich meal for Easter or any day.
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Ingredients
- 2 x 200 g (7 oz) wild-caught snapper fillets
- 10 g (2/5 oz) butter
- 60 ml (2 fl oz) tamari soy sauce
- 60 ml (2 fl oz) organic maple syrup
- 30 ml (1 fl oz) mirin
- 50 g (1 ¾ oz) red apple, grated (with skin)
- 1 golden shallot, finely diced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon olive oil
- 100 g (3 ½ oz) cavolo nero, washed and shredded
- 120 g (4 oz) baby spinach leaves
- a pinch of black pepper
- 1 teaspoon lemon juice
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