If you’ve not tried snapper before, then you’re in for a real treat with this simple recipe

  • 18 mins
  • 6
  • Easy


  • 6 snapper fillets
  • 15ml/0.5fl oz olive oil
  • Salt, to taste
  • Pepper, to taste
  • For the salsa
  • 100g/3.5oz seedless grapes, cut into discs
  • 100g/3.5oz cherry tomatoes, cut into quarters
  • 100g/3.5oz red onion, thinly sliced
  • 1 bunch cilantro/coriander, roughly chopped
  • 1 lemon, juice and zest
  • 25g/1oz garlic, minced finely
  • 2 pieces Thai chilis, cored and finely chopped
  • Salt, to taste
  • Pepper, to taste


Combine all the ingredients for the salsa in a bowl. Lightly macerating some of the grapes to release its juices. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan.
Arrange onto a serving platter and top with the prepared grape salsa.


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