TOGARASHI-SPICED RED SNAPPER

Light, tender, and kissed with a citrusy togarashi heat, this red snapper features a subtle, nutty warmth that enhances the fish without overpowering it. It’s delicious on its own, or perfectly balanced alongside Bucatini al Limone and the Courgette & Pecorino Romano Salad for my effortless Summer Lunch. Just be mindful not to overcook — red snapper is delicate and cooks quickly, so start checking it just before the 10-minute mark.

Print Recipe

Togarashi-spiced red snapper

Servings: 4

INGREDIENTS

• 4 red snapper fillets (about 150g each), skin removed
• 2 tsp togarashi spice mix
• 2 cloves of garlic, minced
• Maldon sea salt
• Freshly ground black pepper
• 3 tbsp olive oil
• Lemon wedges for serving
  
  

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INSTRUCTIONS

1. Preheat oven to 220°C (200°C fan).
2. Line a baking sheet with parchment paper.
3. Pat fish fillets completely dry and place on prepared baking sheet.
4. Coat the red snapper all over with olive oil
5. Season generously with salt and pepper, smother on the garlic then sprinkle evenly with togarashi
6. Bake for 10-12 minutes until fish flakes easily with a fork (timing depends on thickness, it might take a bit more or less time).
7. Transfer to a serving platter, parchment paper and all if the fish is too difficult to remove
8. Serve immediately with lemon slices on the side