Snapper with Asian green salad

Snapper with Asian green salad

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  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Featured in
Low kilojoule, Nutrition information


  • 1 long red chilli (see note), deseeded, thinly sliced
  • 2 limes, rind finely grated, juiced
  • 3 teaspoons brown sugar
  • 3 teaspoons sesame oil
  • 4 (175g each) snapper fillets, skin removed
  • 1 garlic clove, thinly sliced
  • 100g baby Asian salad greens
  • 1 red onion, halved, thinly sliced
  • 250g grape tomatoes, quartered
  • lime wedges, to serve


  • Step 1
    Preheat oven to 180°C. Cut four 40cm lengths each of foil and baking paper. Place baking paper on top of foil.
  • Step 2
    Combine chilli, lime rind, 1/4 cup lime juice, sugar and oil in a bowl. Season with salt.
  • Step 3
    Place 1 fish fillet on each piece of baking paper. Top with garlic. Spoon 2 teaspoons of lime dressing over each. Join foil and baking paper together, folding edges over at top to enclose fish. Seal to form parcels. Place on a baking tray. Bake for 20 to 25 minutes or until fish is cooked through.
  • Step 4
    Meanwhile, place salad greens, onion and tomatoes in a bowl. Whisk remaining lime dressing and spoon over salad. Toss to combine. Arrange salad on plates.
  • Step 5
    Remove fish from parcels and place 1 fillet on each salad. Serve with lime wedges.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 970 kj


  • 6g

    Fat Total

  • 1g

    Saturated Fat

  • 3g


  • 37g


  • 107mg


  • 160.1mg


  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


Long red chillies, also called Thai chillies, are available in green or red. They’re mind, with a heat rating of 5 to 6 out of 10.

  • Author: Veronica Cuskelly
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas



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