Snapper with Olive Dressing & Roasted Zucchini Salad

Author: Stacey and Matty   Date Posted:21 September 2017 


Snapper Olive Dressing Roasted Zucchini Salad Recipe

THE CHIEF TIPS

Cooking Tip:

Sick and tired of roast veggies? Maybe you should try cooking on the BBQ. Slice your veggies into large chunks to make sure you don't loose any down the grill. We prefer to cut to the length of the vegetable. Coat with oil and salt and you're good to go!

Training Tip:

Using a yoke for overhead carries will teach you correct movement patterns and muscle activations for the catch position in your snatch. If you can try to do these once a week.

Mindset Tip:

You're not your thoughts... Everyone has a negative voice. Detach yourself from this voice by giving it a name... Every time it re-enters remind yourself that "Allan" is back and that you don't have to listen to him/her


RECIPE OF THE WEEK

Snapper with Olive Dressing & Roasted Zucchini Salad

Give this fresh fish and zucchini salad a spin for dinner. Have your ingredients and equipment ready - and you're off!


 
Ingredients

  • 60g pitted Sicilian green olives
  • 1 lemon
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to drizzle
  • 1/4 bunch oregano
  • 4 (400g) zucchinis
  • 2 bunches baby (Dutch) carrots (see note)
  • 2 cloves garlic
  • 4 x 180g pieces snapper fillet, pin-boned, skin on
  • 2 cups rocket

 

Instructions

1. Preheat oven to 200C fan-forced. Place olives in the bowl of a food processor. Squeeze over lemon juice, then add 60ml (1/4 cup) oil. Pick 2 tablespoons oregano leaves, add to olive mixture, then process until combined.

2. Trim zucchinis and carrots, then scrub carrots (there’s no need to peel). Using a mandolin, cut vegetables lengthwise into 3mm-thick strips (alternatively, use a knife). Drizzle 2 large oven trays with extra oil. Peel and flatten garlic, then rub on trays. Place vegetable strips flat over trays, drizzle with a little more oil, then season with salt and pepper. Cook for 10 minutes or until tender and lightly browned.

3. Meanwhile, using a sharp knife, cut 3 slashes into fish skin (this helps keep fish flat during cooking), then rub with remaining 1 tablespoon oil. Heat a large, non-stick frying pan over medium heat. Cook fish for 1½ minutes each side or until just cooked.

4. Divide roasted vegetables and rocket among plates, then top with fish. Drizzle with olive dressing to serve.

By TASTE.COM.AU

 

ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.


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