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Chilli Walnut Snapper

Serves 10


  • Cream cheese filling:
  • 40g Australian butter
  • 100g walnuts
  • 75g pine nuts
  • 3 cloves garlic crushed
  • 10g fresh coriander leaves, chopped
  • 1 long green chilli, deseeded and finely chopped
  • 1 long red chilli, deseeded and finely chopped
  • rind and juice of 1 lemon
  • 250g Australian cream cheese, softened
  • 10 x 100g portions white firm flesh fish fillets (e.g. ling or snapper)
  • 10 fresh vine leaves, blanched
  • olive oil, to drizzle
  • lemon wedges, to serve
Download Recipe (PDF)


  1. 1. Heat butter in a small frying pan and toast walnuts and pine nuts over medium heat until golden brown. Cool. Combine remaining filling ingredients with cooled nuts and season to taste.
  2. 2. Spoon cream cheese mixture evenly onto the top of each fish portion. Wrap fish in vine leaves, tie at intervals with kitchen string to secure. Place on a paper-lined baking tray and drizzle with olive oil. Bake at 180⁰C for 10-15 minutes or until just cooked through. Serve with lemon wedges.


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