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Photo of Roasted garlic snapper with tomatoes by WW

Roasted garlic snapper with tomatoes

Points® value

Meal Items


½ clove(s)

Black olives, drained

30 g

fresh flat-leaf parsley

½ tbs

lemon juice

½ tbs

Olive oil

1 tsp

ling, raw

150 g

Cherry tomatoes

100 g

Baby spinach

100 g

Baby potatoes

2 individual, (80g) roasted


Combine ½ garlic clove (crushed), 30g pitted kalamata olives (sliced), ½ tbs finely chopped fresh flat-leaf parsley, ½ tbs lemon juice and 1 tsp of olive oil. Place 150g snapper fillet in an ovenproof dish. Pour over olive mixture and season well. Cover dish with foil and bake with 100g trussed vine-ripened tomatoes in oven preheated to 180°C or 160°C fan-forced until fish is cooked through. Serve with 100g baby spinach leaves and 2 (80g) roasted baby (chat) potatoes.