Baked Snapper Rolls

Baked Snapper Rolls

A tasty fish dish for lunch or dinner. Serve it on a bed of jasmine rice and steamed vegetable for a filling meal.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine Fish & Shellfish, Low Carbohydrate, Mediterranean
Servings 4 People


  • 4 pcs Baby Pink Snapper Fillets
  • 3 Tbsp Lemon Juice
  • 1 Tbsp Salt-reduced Soy Sauce
  • 1 cup Fresh Wholemeal Breadcrumbs (for stuffing)
  • 1 Tbsp Peanut Oil (for stuffing)
  • 1 pc Clove Garlic crushed (for stuffing)
  • 1 pc Small Onion finely diced (for stuffing)
  • 1 Tbsp Freshly Grated Ginger (for stuffing)
  • 3 Tbsp Orange Juice (for stuffing)
  • 1 Tbsp Salt-reduced Soy Sauce (for stuffing)


  • Mix all stuffing ingredients in a bowl. Place snapper fillets flesh side down on a board. Divide the stuffing between them and roll up. Secure with toothpicks.
  • Place in a shallow, greased ovenproof dish. Mix together the lemon juice and soy sauce. Pour over fish. Cover with foil. Cook in a moderate oven (180ºC) for 20 - 30 minutes or until fish flakes when tested with a fork. Garnish with thin slices of red capsicum.


Calories :327
Kilojoules :1365
Fat :6
Carbohydrate :45
Protein :24
Sodium :272
Saturated Fat :1
Fiber :1
Calcium :6
Sugar :4
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