Asian Snapper with Sesame Sweet Potato & Kale


I’m obsessed with these simple one pan dinners – showing you how easy your everyday meals should be! This recipe works perfectly with any white fish – snapper, john dory, barramundi – whatever is local and seasonal! Sweet potato is also an excellent low-GI carbohydrate and those crunchy kale chips? Beyond!

One Pan Asian Snapper with Sesame Sweet Potato & Kale

Serves: 2


  • 2 fillets of white fish (snapper, john dory, ling or barramundi)
  • 1 sweet potato
  • 1 bunch curly kale
  • 1 tbsp coconut or olive oil spray
  • 1 leek, thinly sliced
  • 2 tbsp tamari sauce
  • 1 tbsp sesame oil
  • 1 tsp raw honey
  • 1 tsp chilli flakes
  • 2 tbsp sesame seeds
  • Himalayan salt, pepper


  1. Preheat oven to 180° Celsius.
  2. Add fillets of white fish to a lined baking tray. Top with sliced leek
  3. Peel sweet potato into thin slices and arrange around the fish. Wash and roughly chop kale and arrange around fish.
  4. Drizzle tamari sauce, sesame oil and raw honey over fish. Sprinkle with chilli flakes and season generously with salt.
  5. Spray or coat sweet potato and kale with coconut or olive oil and sprinkle with salt.
  6. Sprinkle fish, sweet potato and kale with sesame seeds.
  7. Bake in the oven for 15-20 minutes, until kale is crunchy and fish is cooked through.

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