Deluxe Baked Snapper & Blistered Tomatoes

Name: Deluxe Baked Snapper & Blistered Tomatoes with Creamy Parmesan Mash & Asparagus
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Lemon; 1 packet Snacking Tomatoes; 1 Gruyere Cheese; 1 Asparagus; 1 packet Rosemary; 1 Snapper Fillet; 3 packet Potato; 1 drizzle olive oil; 1 cup water; 1 cup milk; ¼ tsp salt; 40 g butter

with Creamy Parmesan Mash & Asparagus

Niamh KavanaghUpdated on November 06, 2026

Get up to $175 off

Calories

:

500 kcal

Protein

:

24.4g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Fish

Embrace the balmy summer days and nights while you dine al fresco with our delicious Outdoor Dining recipes. Fall head over heels for dinner tonight with snapper fillet, oven-baked to delicate perfection. Creamy Parmesan mash serves as a luxurious base for the fish, while juicy blistered cherry tomatoes and roasted asparagus bring the whole meal together - it's a match made in foodie heaven!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Lemon

1 packet

Snacking Tomatoes

1

Gruyere Cheese

(Contains: Milk)

1

Asparagus

1 packet

Rosemary

1

Snapper Fillet

(Contains: Fish)

3 packet

Potato

Not included in your delivery

1 drizzle

olive oil

1 cup

water

1 cup

milk

(Contains: Milk)

¼ tsp

salt

40 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)2090 kJ

Calories500 kcal

Fat30.5 g

of which saturates17.8 g

Carbohydrate27.7 g

of which sugars14.4 g

Dietary Fibre8 g

Protein24.4 g

Cholesterol40.4 mg

Sodium429 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Stor kastrull

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Peel potato and cut into large chunks.
• Grate Gruyere cheese.
• Half-fill a large saucepan with boiling water.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add grated Gruyere, the milk, butter and a good pinch of pepper to potato. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• Trim ends of asparagus.
• Pick and finely chop rosemary (see ingredients).
• Slice lemon into wedges.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

3

• Place snacking tomatoes (see ingredients) and rosemary on a lined oven tray.
• Drizzle with olive oil, season with salt and toss
to coat.
• Roast until blistered, 15-20 minutes.

4

• Meanwhile, pat snapper fillets dry with a paper towel and season both sides with salt and pepper.

5

• Place asparagus and snapper on a second lined oven tray.
• Drizzle with olive oil, season with salt and gently turn to coat.
• Bake until fish is just cooked through and asparagus is browned and tender,
10-12 minutes. Remove baking tray from oven, then add a generous squeeze of lemon juice.

TIP: White fish is cooked through when the centre turns from translucent to white.