Baked fish with rosemary


Baked fish with rosemary

  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 x 400g pkt Fresh Baby Potatoes with Butter and Herbs
  • 4 (about 150g each) boneless snapper fillets
  • 1 x 200g punnet grape tomatoes
  • 150g sugar snap peas, trimmed
  • 2 sprigs fresh rosemary
  • 2 tablespoons capers, rinsed drained
  • 2 tablespoons chopped fresh continental parsley
  • 30g butter, at room temperature


  • You will need 1 large Glad Oven Bag for this recipe.


  • 1
    Preheat oven to 180°C. Remove the perforated strip from the top of the oven bag and reserve to use as a tie. Cut the potatoes into quarters. Place the snapper, potato (including the butter from the packet), tomatoes, peas and rosemary in the oven bag. Tie to close. Pierce the bag 2-3 times. Place on a baking tray. Bake for 25 minutes or until the snapper flakes when tested with a fork in the thickest part.
  • 2
    Meanwhile combine the capers, parsley and butter in a small bowl.
  • 3
    Divide the snapper and vegetables among serving plates. Drizzle over any juices. Season with salt and pepper. Top with the caper butter to serve.



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