Roast Snapper


  • 1 Medium whole snapper
  • 2 fresh lemongrass stalks
  • Fresh chilli
  • 1 bunch coriander
  • 3cm nob of fresh ginger
  • salt to taste
  • 1 lime
  • sesame oil

Roast Veggies

  • 1/2 Large sweet potato
  • 2 baby beetroot
  • 1 fennel bulb
  • 1 bulb garlic
  • Olive oil


Step 1
On bottom of baking tray place a few parsley stalks.
Place whole fish on top.

Step 2
Stuff fish with stalk and leaves of coriander, parsley, ginger and lime slices.
Rub a little oil over fish, then top with fresh chilli slices, lime or lemon wedges, spring onions, sesame oil and salt.

Step 3
Put in the oven on 1800C for about 20 minutes, depending on size of fish.
You’ll know it’s cooked when your knife can go in and lift the flesh.

Roast Veggies

Step 1
Coat all the vegies in oil and season. Place on an oven tray and bake for approx 20-30 minutes on 1800C.


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