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Photo of Snapper and lemon thyme parcels by WW

Snapper and lemon thyme parcels

Total Time
45 min
15 min
20 min
Cooking the snapper in parcels keeps the flavour and steam within, creating a much tender and flavour-full fillet. The pea salad is the perfect accompaniment.


Snapper, raw

800 g, skin on (buy 8 x 100g fillets)

Fresh thyme

2 tsp, 4 sprigs

Fresh lemon rind

2 tsp, finely grated

Baby potatoes

400 g

Reduced fat oil spread

1 tbs

Brown onion

1 small, thinly sliced

Shortcut bacon

70 g, thinly sliced


1 clove(s), crushed

Fresh green peas

2 cup(s), (frozen) thawed

Oil spray

1 x 3 second spray(s)


  1. Place half the snapper fillets, flesh-side up, on a board. Top with lemon thyme and rind. Top with remaining fillets, flesh-side down. Secure parcels with white kitchen string. Cover and refrigerate for 10 minutes.
  2. Meanwhile, boil, steam or microwave potatoes until tender. Drain. Cover to keep warm. Heat spread in a small saucepan over medium heat. Add onion and bacon and cook, stirring, for 5 minutes or until bacon is crisp. Add garlic and cook, stirring, for 30 seconds. Add peas and cook, stirring, for 3–4 minutes or until tender. Remove from heat. Cover to keep warm.
  3. Heat a large non-stick frying pan over high heat. Lightly spray snapper parcels with oil. Cook for 2–3 minutes each side or until cooked through.
  4. Remove string from snapper parcels. Serve snapper with potatoes and pea mixture.


SERVING SUGGESTION: Steamed baby carrots. TIP: We used baby snapper fillets. If using regular snapper fillets, ask your fishmonger to cut them to this size or trim them yourself and use the excess in marinara sauce or soups.