Baked massaman snapper

Baked massaman snapper

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  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings
  • Easy

Some fresh produce and a few pantry staples are all you need for delicious baked curried fish.

Featured in
Snapper recipes, Quick meals


  • 2 tablespoons massaman curry paste (see note)
  • 2 tablespoons peanut oil
  • 4 x 200g pieces snapper fillet, pin-boned, skin on
  • 300g green beans, trimmed
  • 80g butter, chopped
  • 250g shiitake mushrooms, quartered
  • 2 cloves garlic, thinly sliced
  • 1 small red capsicum, seeded, finely chopped
  • 1 lime, juiced
  • 1 tablespoon caster sugar
  • Tamar Valley Greek Style Yoghurt (optional), to serve


  • Step 1
    Preheat oven to 220C. Line an oven tray with baking paper. Whisk curry paste and oil in a small bowl.
  • Step 2
    Place fish, skin-side down, on tray and brush with paste mixture. Season with salt and pepper. Bake for 15 minutes or until just cooked. Rest for 5 minutes.
  • Step 3
    Meanwhile, blanch the beans in a saucepan of boiling salted water for 1 1/2 minutes or until slightly softened. Drain, refresh in iced water, then drain again.
  • Step 4
    Heat butter in a large, heavy-based frying pan over high heat. Add mushrooms and garlic, then stir-fry for 3 minutes. Add beans, capsicum, lime juice and sugar, then stir-fry for a further 2 minutes or until mushrooms are tender.
  • Step 5
    Divide stir-fry among plates and top with fish. Serve with yoghurt, if using.

  • Low carb
  • Lower gi


  • 2944 kj


  • 31g

    Fat Total

  • 14g

    Saturated Fat

  • 6g


  • 56g


  • 168mg


  • 752.51mg


  • 10g

    Carbs (sugar)

  • 45g

    Carbs (total)

All nutrition values are per serve


Top tips: We used Ayam Thai Massaman Curry Paste.

From supermarkets. Substitute salmon, blue-eye trevalla or kingfish for snapper.

To add a citrus flavour, bake the fish on slices of lemon or lime.

  • Author: Dominic Smith
  • Image credit: Andy Lewis
  • Publication: MasterChef



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