GERD Friendly Herb-Crusted Snapper Fillets with Broccoli
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Learn more →Ingredients
4 servings
For the fish
- 4 red snapper fillets (about 6 oz each), skin on
- 2 tbsp olive oil, divided
- ½ tsp salt
For the herb sauce
- ½ cup fresh basil leaves, tightly packed
- ½ cup fresh flat-leaf parsley leaves, tightly packed
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 small garlic clove, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp salt
For the broccoli
- 1 lb broccoli florets (about 4 cups)
- ½ tsp salt
Instructions
- 1
Combine the basil, parsley, 3 tbsp olive oil, apple cider vinegar, minced garlic, and 1/4 tsp salt in a small bowl. Stir well until the herbs are evenly coated and the sauce is cohesive. Set aside.
- 2
Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add the broccoli florets, cover, and steam for 5–6 minutes, until bright green and tender when pierced with a fork. Remove from heat, season with 1/2 tsp salt, and keep covered.
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