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Photo of Fragrant baked fish by WW

Fragrant baked fish

2 - 4
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Try this delicious dish with any firm white fish fillets, such as ling, blue-eye trevalla, flathead or snapper.


Snapper, raw

600 g, (4 x 150g fillets)

Kaffir lime leaves

2 individual, torn

Fresh ginger

1 tbs, peeled, thinly sliced


2 clove(s), thinly sliced

Fresh red chilli

1 whole, thinly sliced

Bok choy

2 baby, quartered


1 medium, thinly sliced diagonally

Snow peas

150 g, halved diagonally


1 medium, cut into wedges, to serve

Light canned coconut milk

165 ml


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 20cm baking dish with oil. Arrange kaffir lime leaves, ginger, garlic and chilli over base of prepared dish. Top with fish.
  2. Drizzle coconut milk over fish. Cover dish with foil and bake for 12–15 minutes or until fish is just cooked through.
  3. Meanwhile, boil, steam or microwave bok choy, carrot and snow peas, separately, until just tender. Drain.
  4. Divide vegetables among serving plates. Top with fish and drizzle with pan juices. Serve with lime wedges.


SERVING SUGGESTION: Steamed jasmine rice. TIP: Kaffir lime leaves have a distinctive hour-glass shape and a strong lime flavour. Find them packed on trays in the fresh produce section of most supermarkets or Asian grocery stores.