Sesame Crusted Snapper

Sesame Crusted Snapper
  • Prep: 10
  • Cook: 8 mins
  • Serves: 4


  • 4 200 g snapper fillets, skinless
  • 4 tbs sesame seeds
  • 1 tbs olive oil
  • pepper and salt


Season each snapper fillet with a pinch of salt and pepper. Place the sesame seeds on a plate and lay a fillet on the seeds, pressing down to ensure an even coating. Flip and coat the other side. Repeat with remaining fish.


Heat the olive oil in a large non-stick frypan over a medium-high heat. Place the fish in the pan and cook for 3-4 minutes on each side or until seeds are golden and the fish is cooked through.


Serve with our carrot salad with orange and ginger (see recipe) or a fresh garden salad.



For lunch, flake into a salad or wrap.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.