Anne Thorp's Kai Ora - Fresh, healthy food made with aroha

Turmeric Pasta & Oven baked snapper

This snapper and pasta dish uses turmeric, which I love as it gives the pasta a lovely golden colour and has loads of health benefits. Enjoy!

Serves 6

For the pan:

½ cup ginger, diced

¼  cup red capsicum, diced

¼  cup fresh turmeric, shredded

¼  cup green chilli, diced

½ cup garlic, diced

½ cup green, kalamata olives

¼ cup capers

½ cup olive oil


To boil:

500 gms fresh or dried pasta


For the oven:

6 large snapper fillets

½ c olive oil



To season:

grilled sliced tomatoes

parsley sprigs & lemon slice for garnish

Extra virgin olive oil to finish off

Lightly panfry the first lot of ingredients in olive oil, careful not to burn. Put garlic into pan last. Mix with wooden spoon.

Cook pasta as per packet instructions.

Combine the above together.

Place seasoned snapper fillets onto baking paper with a ½ cup smear of olive oil.

Put into pre heated oven at 180 degrees.

Keep checking for doneness after a few minutes, careful not to overcook. The fish should be just undercooked as it will keep cooking once removed from the heat.

Plate it all up with splash of extra virgin olive oil to finish.

Here it is! Delicious!

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