Coconut and coriander snapper with zoodles

Grilled snapper fillets in a coconut and coriander marinade with warm zucchini noodles and cherry tomatoes. Easy, delicious and on the table in 20 minutes.

2

10m

10m

Ingredients

  • 2 Coles Fresh Australian Snapper Fillets
  • 200g pkt Coles Coriander & Coconut Marinade
  • 250g pkt Coles Australian Zucchini Noodles
  • 200g cherry tomatoes, halved
  • 150g snow peas, trimmed

Method

STEP 1

Preheat a grill on medium. Line a baking tray with foil.

STEP 2

Combine the snapper and marinade in a large bowl. Transfer to the lined tray. Cook under the grill for 4 min each side or until the snapper is cooked through. Coarsely flake.

STEP 3

Meanwhile, spray a large non-stick frying pan with olive oil spray. Place over medium heat. Add the tomato and cook, stirring, for 5 mins or until softened. Add zucchini noodles and snow peas. Cook, tossing, for 3-5 mins or until the zucchini noodles are tender.

STEP 4

Divide the zucchini noodle mixture among serving plates. Top with snapper.

Dietary Information

Peanut-free
Nut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.