Baked snapper
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This fish is smothered with garlic, ginger, lemongrass and coriander and steamed in paper parcels for a flavour explosion you won’t soon forget.
Ingredients
Snapper fish, cooked without added fat
590 g, (buy 4*165g fillets), fat trimmed, skin-on
Reduced fat oil spread
1 tbs
Garlic
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
Instructions
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.
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