3/4 lb red snapper fillet, cut on the diagonal to about 4 1/2 inches by 2 inches (about 2-3 fillets)
1/4 cup cilantro
1/4 cup parsley
2 tablespoons mint leaves
3 tablespoons extra virgin coconut oil, melted
1 teaspoon lemon juice
Total Time: 9 minPrep: 5 minCook: 4 minYield: 4Level: easy
Preheat oven to 450-degrees F.
Brush 4 ovenproof plates with extra virgin coconut oil and then sprinkle with kosher salt and white pepper.
Divide fish among the four plates, skin side up in the center of the plates.
Brush fish with olive oil and then sprinkle with salt and pepper.
Press wax paper over fish.
Chop herbs in a processor and then pour in three tablespoons melted extra virgin coconut oil through food tube while the machine is running.
Transfer to small bowl or dish and stir in lemon juice, salt and pepper.
Bake fish for 4 minutes.
Remove plates from oven, discard wax paper.
Let plates stand for 30 seconds and then spoon 2 tablespoons herb mixture along each piece of fish.
Serve with green vegetables.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.