Manuka Honey-Glazed Snapper with Sesame & Lemon
Sticky Manuka honey glaze, crisp sesame crumb and zesty lemon — a quick NZ-style fish dinner
A fast, flavour-packed baked snapper recipe using New Zealand Manuka honey for a glossy, umami-sweet glaze. Topped with toasted sesame and lemony crumbs, this dish is perfect for midweek dinners or a casual weekend supper — sustainable, trendy and easy to scale.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT5M
Total Time: PT32M
Active Time: PT27M
Ingredients
4
fillets
snapper (skin-on, about 140–180g each)
(Notes: Pin-boned and patted dry)
3
tbsp
manuka honey
(Notes: UMF 10+ recommended for robust flavour)
2
tbsp
soy sauce
(Notes: light or reduced-sodium)
1
tbsp
rice vinegar
(Notes: or fresh lemon juice)
1
tbsp
fresh ginger
(Notes: finely grated)
1
clove
garlic
(Notes: crushed)
2
tbsp
olive oil
(Notes: plus extra for tray)
40
g
panko breadcrumbs
(Notes: for crisp topping)
2
tbsp
sesame seeds
(Notes: toasted)
1
lemon
(Notes: zest and wedges to serve)
2
tbsp
butter
(Notes: melted, to bind crumbs)
2
tbsp
spring onions
(Notes: finely sliced, to garnish)
to taste
salt and freshly ground black pepper
Instructions
Step 1
Make the glaze: whisk together Manuka honey, soy sauce, rice vinegar (or lemon juice), grated ginger, crushed garlic and 1 tbsp olive oil until smooth.
Tip: Warm the honey slightly (in a warm bowl) if it is very thick so it mixes smoothly.
Step 2
Marinate the fish: place snapper fillets skin-side down in a shallow dish, brush two-thirds of the glaze over the flesh and let rest in the fridge for 10–15 minutes so flavours develop.
Tip: If short on time, 10 minutes will still add good flavour — avoid over-marinating as the acid can firm the fish.
Timing: PT15M
Step 3
Prepare the sesame crumb: toss panko breadcrumbs with toasted sesame seeds, lemon zest, melted butter and a pinch of salt. Spread on a small tray and toast under the grill or in a dry pan until golden (2–3 minutes).
Tip: Watch the crumbs closely — they brown quickly and you want a light golden colour for crunch.
Timing: PT03M
Step 4
Preheat oven to 200°C (conventional). Lightly oil a baking tray and place marinated fillets skin-side down. Brush remaining glaze over each fillet, leaving some for serving.
Tip: Pat the skin dry before cooking so it crisps up in the oven.
Step 5
Bake the snapper for 10–12 minutes until just cooked through and the glaze is bubbling. If you like a more caramelised top, finish under a hot grill for 1 minute — keep a close eye to avoid burning the honey.
Tip: Cook time will depend on fillet thickness; fish is done when it flakes easily and is opaque.
Timing: PT12M
Step 6
Remove from oven and sprinkle the toasted sesame crumb evenly over the fillets. Rest the fish for 4–5 minutes, then garnish with sliced spring onions and a squeeze of lemon. Serve with extra lemon wedges and any reserved glaze.
Tip: Resting lets the juices settle and the glaze set into a glossy finish.
Timing: PT05M