Joy Homemade

The night before, clean your whole snapper and stuff it with mint, lemon, parsley, salt and pepper.

Make two slits on the sides and rub down with salt and chili powder. Tie to hold closed and into the fridge they go to marinate.

The next day, shallow fry in vegetable oil to desired crispness, then transfer to a baking sheet and top with a pat or two of butter and a fresh squeeze of lemon. Bake for 15 minutes, let rest for 5.

Transfer to your plate and enjoy. 🐟 🐠 🐟 🐠 I served it with ghee rice, tomato and onion salad (lemon juice, cilantro, mint, salt) and Brussels sprouts. Delicious.

This week I wanted to try something new and found these salmon cakes online. Were they perfect? No. They were just good. But I learned a lot from the recipe and I’m determined to create a version that works for me, so stay tuned.