Preheat oven to 375 F, on a sheet pan drizzle Red Snapper with EVOO and sprinkle Lola’s Spices Southwest Blend liberally on both sides. Cook in the oven for 8 to 10 mins or until internal temperature reaches a recommended temperature of 140F.
For Brussel Sprouts
***COOK BEFORE SNAPPER: Preheat oven to 375F, on a sheet pan arrange shaved Brussels Sprouts, bell pepper, onion, garlic, zest of lemon and lemon juice, salt and pepper to taste and cook for 30 mins. Stir at 15 mins. Fesh cilantro.
