Crumbed Baby Snapper with Guacamole

COOKING TIME: 17 minutes



  • 600gm Baby Snapper Fillets from The Costi’s Fresh & Cooked
  • 1/2 cup Breadcrumbs
  • 2 tbsp Garlic Spice Mix
  • Zest of 1 Lemon
  • 1 tsp Salt
  • 4 tbsp Oil, eg. Rice Bran
  • 4 small or 2 large
  • Avocados
  • 2 Roma Tomatoes, diced
  • 1 Garlic Clove, crushed
  • 1 to 2 Lemons, juiced
  • 60ml Extra Virgin Olive Oil
  • 1 tsp Salt
  • ¼ tsp Chilli Flakes


  1. For the guacamole, peel, deseed and squash the avocado in a medium bowl. Add the tomato, garlic, lemon juice, olive oil, salt and chilli and combine. 
  2. Adjust the seasoning to taste, then set aside.
  3. Combine the breadcrumbs, spice mix, lemon zest and salt.
  4. If you want thick breadcrumbs, dust the fish in flour and put through an egg wash before crumbing.
  5. For a light crumb coating, put the fish directly into the crumbs.
  6. Heat a heavy based pan to a medium high temperature with the oil.
  7. When the oil is hot, cook the fish until cooked through and golden on each side.
  8. Serve the golden crumbed snapper with the guacamole and enjoy.