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Miso Crunch Roasted Red Snapper & Vegetables

45 Minutes Total time 20 Minutes Prep time 25 Minutes Cook Time 396 Calories 4 Servings



  1. Preheat oven to 425°F. Line rimmed baking pan with foil. Toss potatoes, onion, 1 tablespoon oil and salt in a large bowl; spread on prepared pan and roast 15 minutes.
  2. Pulse cashews, sliced almonds and wonton strips from Kit in a food processor until fine crumbs form; transfer to a small bowl and stir in sesame seeds.
  3. Whisk tamari, remaining 1 tablespoon oil and dressing from Kit in a separate small bowl. Makes about 6 tablespoons.
  4. Stir baby spinach, baby red chard and carrots from Kit into potato mixture; push to 1 side of pan and place snapper on opposite side. Brush snapper with 2 tablespoons tamari mixture; press cashew mixture onto snapper. Roast snapper and vegetables 10 minutes or until internal temperature of snapper reaches 145°F, potatoes are tender and spinach mixture is wilted. Makes about 4 cups vegetables.
  5. Serve snapper over vegetables drizzled with remaining 1/4 cup tamari mixture and sprinkled with green onion.
Mains Dinner Lunch

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