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Coconut Baked Snapper
serves 4



1 snapper, about 2 ¼lbs, scaled and cleaned

1 2/3 cups coconut milk

7 tbsp dry white wine

Juice of 1 lime

3 tbsp light soy sauce

1-2 fresh red chiles, seeded and finely sliced (optional)

¼ cup Cathy's Parsley Flakes

3 tbsp chopped cilantro

Tones Sea Salt and Tones Ground Black Pepper




1.     Lay the snapper in an ovenproof shallow dish and season with a little salt and plenty of pepper. Combine the coconut milk, wine, lime juice, soy sauce and chiles, if using. Stir in the herbs and pour onto the fish. Cover with plastic wrap and marinate in the refrigerator for about 4 hours, turning the fish over halfway through.

2.     Preheat the oven to 375 degrees. Take the fish out of the marinade and wrap loosely in aluminum foil, spooning on the marinade before sealing the parcel. Support the fish on a clean dish and bake for 30-40 minutes, until the flesh comes away easily from the bone.