Lime-Roasted Whole Snapper

By Weight Watchers

Lime-Roasted Whole Snapper

Lime Roasted Whole Snapper recipe, brought to you by Weight Watchers and MiNDFOOD.


2 x 700g snappers, scaled and gutted (see Quick Tip opposite)

2 limes, thinly sliced

5cm piece fresh ginger, thinly sliced

3 long fresh red chillies, thinly sliced

2 tbs lime juice

1 tbs fish sauce

2 tsp grated palm sugar (see note)

1 tsp sesame oil

3 green shallots, thinly sliced

1⁄3 cup fresh coriander leaves

2 cups (60g) Asian salad leaves

2 cups (340g) cooked jasmine rice, to serve


1 Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Using a sharp knife, cut 3 shallow slits in both sides of each snapper. Place snappers on prepared trays. Stuff cavity of each snapper with lime, ginger and half the chilli.

2 Combine juice, f ish sauce, sugar and oil in a small bowl and stir until sugar has dissolved. Pour juice mixture over each snapper. Bake for 20–25 minutes or until the snapper is cooked through (see tip).

3 Place roasted snappers on large serving platters. Sprinkle with shallots, coriander and remaining chilli. Serve with Asian salad leaves and rice.

NOTE: Palm sugar is the brown hardened sap of a type of palm tree. It is usually sold in ‘rounds’ in the Asian section of most supermarkets. If unavailable you can use brown sugar.

TIP: To test if the fish is cooked, use a sharp knife to gently push the flesh near 1 of the slits made in the side of the fish. The flesh should easily come away from the bone and be white and opaque.

Quick tip: To store whole fresh fish, place on a plate and cover with a clean damp cloth or paper towel. Wrap in plastic wrap and keep in the coldest part of the fridge for 2–3 days.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.