Snapper with wakame salt and heirloom tomatoes

Delight your friends on your next picnic by preparing this simple yet flavourful dish outdoors.

Recipe by Sarah Glover

Feeds 4.


  • Extra virgin olive oil
  • 4 snapper fillets 
  • wakame salt*
  • a few thyme sprigs
  • a few kifler potatoes, pre-cooked and sliced
  • baby heirloom tomatoes
  • young basil leaves
  • seeded and chopped red chilli
  • marigold flowers
  • bronze fennel 
  • salt
  • lime juice


  1. Heat your charcoal barbecue for at least 15–30 minutes before you start to cook. You want the grill to be sizzling hot.
  2. Place a cast-iron frying pan on the grill and add a splash of extra virgin olive oil. 
  3. Put the snapper fillets in the pan and season with wakame salt and thyme, then add the potato slices. Cook for 5–8 minutes or until the snapper starts to take on a gold colour and the flesh turns white, then turn the fillets and potato slices over and cook for another 4 minutes. Remove and take to the picnic table.
  4. Scatter over the tomatoes, basil, chilli, flowers and fennel, and season with salt and lime juice. To top things off, serve with a cheese plate and some delicious wine. 

*wakame salt is a salt blend of wakame seaweed and sea salt.

Double Barrel Shiraz

Double Barrel Shiraz

A freshly grilled fish can be a good complement to red wine when served in the right setting.

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