Sweet Chilli Glazed Fish with Fennel Slaw
Fresh fish over an open fire prepared by your husband is such a beautiful weekend delight; simple to prepare, full of flavour, and nourishing in every way. We cook it over the fire in a cast iron pan, allowing the Undivided Food Co Sweet Chilli Sauce to caramelise gently and form a sticky, spiced glaze on the fish. The fennel softens and sweetens as it cooks alongside, then is topped with thinly sliced radish, red onion, and creamy goat’s feta for a warm, textural side.
Snapper is rich in lean protein and trace minerals like selenium, while fennel and radish offer prebiotic fibres, digestive support, and antioxidant compounds. The goat’s feta brings in calcium and beneficial fats, rounding out the meal beautifully.
We usually serve this with sweet potato fries roasted in olive oil or ghee—simple and grounding, making it a complete and satisfying dinner.
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Ingredients
For the Fish
4 red snapper fillets
Extra virgin olive oil, for cooking
For the Caramelised Fennel Salad
1 large fennel bulb, sliced (fronds reserved for garnish)
4 radishes, thinly sliced
¼ red onion, finely sliced
40g goat’s feta, crumbled
Extra virgin olive oil & apple cider vinegar, to dress
For the Sweet Potato Fries
2 medium sweet potatoes, cut into thick matchsticks
Extra virgin olive oil or ghee
Method
Coat the snapper fillets in sweet chilli sauce and a pinch of sea salt. Set aside to marinate while preparing the other components.
Preheat oven to 200c. Toss sweet potato fries with oil and salt, spread on a lined tray, and bake for 30–35 minutes, flipping once, until golden and tender.
Heat a cast iron pan over the fire with a spoon of olive oil, ghee or tallow. Throw in the fennel slices and cook for 10–12 minutes, turning halfway, until caramelised and tender.
Move fennel to the side of the pan and add snapper fillets skin-side down. Cook until the skin is golden and the fish is nearly opaque, then flip to finish briefly.
Arrange the fennel on a serving plate and top with sliced radish, red onion, and crumbled goat’s feta. Drizzle with olive oil, a splash of apple cider vinegar, and season with sea salt. Garnish with fennel fronds.
Plate the fish with the warm fennel salad and a side of sweet potato fries. Spoon over any remaining pan juices.
Enjoy!
