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Baked Snapper with a Turmeric Coconut Sauce

Serves: 4


Cooked rice for serving

4x 200g pieces (approx) Snapper fillets
Zest of 1 lemon
Salt and pepper

½ tsp ground turmeric
½ tsp ground paprika
1 tsp ground black pepper
1 ¼ cup coconut milk
¼ tsp ground nutmeg
¼ tsp salt
Juice of ½ a lemon
1 green chili, split length ways
2 capsicums different colours (red, yellow or orange) sliced in thin strips
½ cup green beans, roughly cut into 6cm pieces and blanched (slightly cooked)
½ cup of each fresh basil leaves and coriander


  1. Preheat oven to 200° C.

  2. Tear 2 pieces of tinfoil big enough to fit 2 pieces of fish.  Season fish with salt and fresh ground black pepper and sprinkle with lemon zest.  Wrap in the tinfoil like a parcel and place in the oven for 15 minutes or until fish flakes easily when tested.
    *** Please note that the cooking time of the fish will vary depending on the thickness of your fillets.

  3. In a saucepan on high heat add the turmeric, paprika and pepper, cook for 2 minutes or until aromatic.  Reduce the heat to medium and add the coconut milk, nutmeg, chili and salt.  Cook for 5 minutes then add the lemon juice to taste.

  4. In a small bowl toss together the blanched beans, capsicums and herbs.

  5.  Place the fish on top of the rice, spoon over turmeric coconut sauce and arrange vegetables on top.  ENJOY!