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Photo of Baked snapper by WW

Baked snapper

Points® value
Total Time
35 min
20 min
15 min
This fish is smothered with garlic, ginger, lemongrass and coriander and steamed in paper parcels for a flavour explosion you won’t soon forget.


Snapper fish, cooked without added fat

590 g, (buy 4*165g fillets), fat trimmed, skin-on

Reduced fat oil spread

1 tbs


2 clove(s), finely chopped

Fresh ginger

2 tsp, grated

Fresh lemongrass

1 piece(s), stick, pale section only, finely chopped

Green shallot(s)

3 individual, thinly sliced

Fresh coriander

1 tbs, root, chopped

Fresh red chilli

1 whole, (birdseye), small, thinly sliced

Soy sauce

1 tbs

Fresh coriander

½ cup(s), leaves


  1. Preheat a barbecue or chargrill over high heat. Cut four 30cm squares of both foil and baking paper. Place 1 square of baking paper on top of each square of foil.
  2. Place a fish fillet in the centre of each square of baking paper. Top with spread, garlic, ginger, lemongrass, shallots, coriander root, chilli and soy sauce. Season with salt and freshly ground black pepper. Fold foil to enclose fish.
  3. Cook parcels, seam-side up, for 15 minutes or until cooked through. Place parcels on plates and open carefully. Serve topped with coriander leaves.


SERVING SUGGESTION: Steamed baby bok choy, carrot and snow peas. TIP: Snapper can also be cooked for 15 minutes in an oven preheated to 200°C or 180°C fan-forced.