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Nourishing Snapper Bowl


Recipe for 2 servings

  • 2 Snapper Fillets
  • 1 big tomato
  • 1 carrot diced
  • 1/2 zucchini diced
  • 4 slices of daikon radish diced
  • 1/2 avocado
  • 2 eggs
  • 1 cup iceberg lettuce
  • 1 tbsp MCT oil
  • 1-2 tbsp vinegar

Snapper seasoning:

  • Lemon & herb broth
  • Olive oil
  • Italian herbs
  • Smokey paprika
  • White pepper


  • Coriander
  • Lemon
  • Pumpkin seed oil
  • Dukka


1. Place the snapper directly in the air-fryer, omitting the rack to allow the fish to marinate thoroughly. Quarter the tomato and add it alongside the snapper. Cook for 15 minutes at 200°C.

2. While the snapper cooks, finely dice the zucchini, carrot, and daikon radish, or any other preferred vegetables. Heat 1 tablespoon of MCT oil in a frypan on the stove, then add the diced vegetables. Cover with a lid to steam, cooking for approximately 8-10 minutes until tender.

3. Prepare a saucepan or pot with enough water to fully submerge the eggs. Add a splash of vinegar (about 1 to 2 tablespoons per quart of water) if desired. The vinegar helps the egg whites to coagulate more quickly. Bring the water to a boil.

4. Once the water reaches a boil, reduce the heat to a simmer. Gently crack the eggs into the simmering water and allow them to cook undisturbed for 3 to 4 minutes for a soft yolk, or longer for a firmer yolk.

5. When the snapper is cooked, use a spatula to break the fillet into smaller pieces.

6. Prepare the serving bowls by layering shredded iceberg lettuce at the base. Arrange the cooked vegetables, snapper, tomato, and sliced avocado on top. Place the poached egg over the assembled ingredients. Squeeze fresh lemon juice over the bowl and garnish with a handful of coriander leaves, a drizzle of pumpkin seed oil, and a sprinkle of dukka.



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