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 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
Preheat a grill on medium. Line a baking tray with foil.
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.
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.
Divide the zucchini noodle mixture among serving plates. Top with snapper.