Grilled Snapper with Kumara and Spinach

Name: Grilled Snapper with Kumara and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 4 whole snapper fillets; 2 large kumara (orange sweet potato), peeled and sliced; 200g baby spinach; 3 cloves garlic, sliced; 3 tbsp olive oil; 1 lemon; salt and pepper to taste

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

Toss kumara with olive oil, salt and pepper. Roast at 200°C for 25 minutes.

Season fish. Pan-fry in olive oil 3-4 minutes per side.

Wilt spinach with garlic in the same pan.

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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