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4 ½ oz. protein, 1 veggie, and
1 carb per serving

  • 5 ½ - 6 oz. fresh or frozen red snapper *
  • ½ cup fennel, sliced
  • ½ cup leeks, sliced
  • ½ tsp garlic powder
  • juice and zest of ½ lemon
  • black pepper (to taste)
  • ½ cup mashed potatoes, plain


  1. Place fish in a shallow dish
  2. Squeeze lemon into a cup
  3. Stir garlic powder and black pepper into the lemon juice
  4. Pour mixture over fish and marinate for 2 hours
  5. Remove fish from marinade and place in a baking dish
  6. Preheat oven to 350°
  7. Slice the leeks length-wise. Using the dark green leaves as a handle, rinse cut white and light green section of leek under cool running water, fanning them apart to remove all dirt and grit
  8. Place the leeks, along with the sliced or chopped fennel on top of fish
  9. Cover dish with aluminum foil and bake for 20-30 minutes or until it is thoroughly cooked (flakes easily)
  10. Place the fish, leeks, and fennel on top of or next to the mashed potatoes and spoon some of the baking juice over top


* Tip: You can use any whitefish that you like.

∞ Hint: If your lemon is not very juicy, put it in the microwave for 10 seconds to help it release its juices.