Seared Snapper Fillet, Raspberry & Chilli Dressing

Fish & Seafood
42 mins 
Serves 6 
Dairy free 
Nut free 
I recently attended an event hosted by Australian Raspberries and Blackberries at Banksii Vermouth Bar and Bistro in Sydney's Barangaroo. The menu was, as you would imagine, all inspired by berries and created by their head chef Hamish Ingham. The food was, quite simply, out of this world good! Thankfully they kindly agreed for me to share the recipes with you, including this incredible fish dish.

Those of you who have been following me for a while know I am a massive fan of berries. They are foods that deliver on taste, nutrition and importantly give that extra bang for your buck when it comes to antioxidant power and protective plant compounds. Most notably that wonderful colour comes fom the range of polyphenols present. We should be eating berries at least 5 times a week, according to the MIND diet, shown to improve our cognitive health.

I hadn't thought about pairing berries with fish, but this really works. I have slightly altered the dressing to make this suitable for you my members, substituting honey for the sugar. Being unrefined I prefer this sweetener and since it is also much sweeter in taste I was able to reduce the amount by half. I recommend serving this with a lovely green salad or steamed greens to boost the plant food content of the meal. If you have carb blocks left for the day you also have room to add. 

Blocks per serve: 1 PLANT, 1 PROTEIN, 1 FAT
PER SERVE: Energy 1855kJ; Protein 39g; Total Fat 26g (saturated fat 4g, polyunsaturated fat 3g, monounsaturated fat 17g); Carbohydrate 11g; Fibre 4g


6 x 180g snapper fillets, skin on
plain flour for dusting fish
Extra virgin olive oil for frying fish


2 vine ripened tomatoes, sliced into thin strips
2 red capsicums, roasted, peeled & sliced into thin strips
Bunch fresh basil, leaves picked
1 punnet fresh blackberries, sliced into thirds
Grind of black pepper


50ml raspberry vinegar
1 tb honey
50 ml chilli infused extra virgin olive oil
100ml extra virgin olive oil


Step 1

To make the raspberry vinaigrette dressing; mix all ingredients together and set aside until room temperature.

Step 2

To prepare the salad; in a mixing bowl combine tomato, red capsicum, basil and fresh blackberries. Season with salt and pepper and set aside.

Step 3

Dust the fish fillets in flour then season with salt and pepper. In a hot pan with a drizzle of extra virgin olive oil, place the fish skin side down and cook until golden brown and crisp (about 3 minutes). Transfer to a medium 180-degree oven for about 4 minutes or until just cooked through.

Step 4

To serve: Place the fish on a serving platter, dress with salad and pour a generous amount of raspberry vinaigrette over both. Serve immediately.