A delicious recipe by Vicky Foord. 

serves 4 prep = 15 minutes I cooking = 1minutes  


  • tablespoons Extra Virgin Olive Oil (anti-inflammatory ingredient 1) 
  • 4 x 150g snapper fillets  
  • 2 teaspoons turmeric 
  • 1 tablespoon grated ginger (anti-inflammatory ingredient 2) 
  • 150g snow peas, strings removed, thinly sliced lengthways 
  • 100g rocket 
  • 2 – 3 radishes, thinly sliced 
  • 150g cherry tomatoes, halved 
  • salt and black pepper 
  • 1 tablespoon freshly squeezed lemon juice 
  • 1 tablespoon balsamic vinegar 
  • ½ cup macadamia nuts, roughly chopped (anti-inflammatory ingredient 3) 
  • ¼ cup shredded parmesan cheese  


  1. Combine turmeric, ginger and 2 tablespoons olive oil into a large bowl.  
  2. Coat snapper fillets in mixture. Season with salt and pepper. 
  3. Heat non-stick frying pan over medium-high heat, cook snapper for 2 – 3 minutes on each side, or until cooked through.  
  4. Meanwhile, in a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon lemon juice. Season with salt and pepper. Add snow peas, rocket, tomatoes, radishes and macadamia nuts into the same bowl. Toss well to combine.  
  5. To serve, place salad alongside snapper. Sprinkle grated parmesan over the salad.  
 Nutritional Information Per Serve
Energy 1890 kJ (450 cal)
Total Fat 29g
Saturated Fat 5g
Carbohydrate 9g
Sugar 16g
Fibre 4g
Sodium 118mg
Protein 37g


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