Red snapper, courgette and coconut gratin with spinach pesto

Whether it´s served on its own as a light lunch, or is bulked up with some carbs, the elements in this dish go so well together. You will love it, because it´s healthy, tasty and super easy to make.

To prepare, make the Spinach, walnut and parsley pesto in advance. Follow the HOW TO…clean and scale fish post, if your fish need to be cleaned.


Red snapper

Plain flour

1 large or 2 small courgettes

1 shallot

1 garlic clove

50g Cheddar cheese

Coconut milk

Salt and pepper


Preheat the oven to 200º.

Slice the courgette with a mandolin so you have lots of thin rings.

Thinly slice and grate the other ingredients.

You are now ready to start assembling the gratins.

Line each 8x4cm ring with baking paper and layer with courgette, shallots, garlic, cheese, then season. Repeat this process until you reach the top of the ring. You should finish with a layer of cheese. Spoon over 1tbsp coconut milk and bake in the oven for 20minutes, or until cooked.

Meanwhile, coat the fish in plain flour.

Pan fry the fish on both sides, until cooked. If the fish are very big, you may need to finish them off in the oven for a few minutes. Be careful not to overcook them however, there is nothing sadder than an overcooked, dry piece of fish!

Season and serve straight away with a lemon wedge.