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Grilled Snapper with Kumara and Spinach
New Zealand snapper pan-fried alongside golden kumara and wilted spinach. Roasting the kumara at a high 200°C until genuinely golden caramelises its natural sugars, giving it real depth against the delicate pan-fried fish.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
easy
Cuisine
New Zealand
Ingredients
4whole snapper fillets
2large kumara (orange sweet potato), peeled and sliced
200gbaby spinach
3 clovesgarlic, sliced
3 tbspolive oil
1lemon
salt and pepperto taste
Instructions
1
Toss kumara with olive oil, salt and pepper. Roast at 200°C for 25 minutes.
2
Season fish. Pan-fry in olive oil 3-4 minutes per side.
3
Wilt spinach with garlic in the same pan.
4
Serve fish over spinach and kumara with lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
109
Protein
1.8g
Fat
10.5g
Carbs
3.9g
Fiber
1.6g
Sodium
40mg
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