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Home  >  Inspire & Create  >  What's for Dinner  >  Coconut & Coriander Snapper with Zoodles


RECIPE

Coconut & Coriander Snapper with Zoodles

Prep

10 mins


Cooking

10 mins


Difficulty

Easy


Serves

2

Coconut & Coriander Snapper with Zoodles

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

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