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Baby snapper with sweet chilli & lime glaze


  • Preheat oven to 240°C.
  • Mix together the chilli sauce, lime juice and zest. Taste for seasoning and set aside.
  • Score the fish in a diamond pattern on one side and place in a large lightly oiled baking dish, uncut side down. Then generously brush with the chilli glaze and pour the remainder over the top. Cook in the oven for about 8-10 mins, checking if ready by making a small cut in the flesh close to the head.
  • When the fish is almost ready, blanch the snowpeas in lightly salted, boiling water.
  • Place a bed of snowpeas on each plate and serve with the fish on top. Spoon any extra cooking juices over the top and serve with a smiple green salad on the side.


  • ½ cup sweet chilli sauce
  • ¼ cup fresh lime juice
  • grated rind of 1 lime
  • 2 whole plate-sized baby snappers, scaled
  • olive oil spray
  • 20 snowpeas, topped & tailed
  • freshly ground salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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