Honey Butter Skin-on Snapper with Za’atar Roasted Veg & Yoghurt Sauce

Honey Butter Skin-on Snapper with Za’atar Roasted Veg & Yoghurt Sauce

  • 40 min
  • 470 calories

This recipe pairs crispy skin on snapper with a tasty pan sauce of honey and butter alongside a medley of roasted vegetables. For a little extra flavour, we’re seasoning the vegetables with za’atar before roasting them for a little Middle Eastern flair. Share the moment #youplateit with us on Instagram. Enjoy!


  • 2 of Snapper (Skin On)
  • 2 of Red Potatoes
  • 12 Bunch of Baby Carrots
  • 3 of Radish
  • 1 Small Bunch of Flatleaf Parsley
  • 1 Tbsp of Honey
  • 1 Tbsp of Butter (pantry)
  • 12 Tbsp of Za'atar
  • 1 of Lemon
  • 50 g of Greek Yoghurt
  • 1 of Garlic Clove

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Step-by-step instructions

Step 1

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Halve the potatoes lengthwise and dice into 1 cm cubes. Trim and discard ends off radish, then medium dice (we cut each half into quarters). Trim ends of baby carrots and cut in half lengthwise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the parsley leaves, discarding stems. Cut lemon into wedges.

Step 2

Roast Vegetables:

Place the potatoes and carrot on a lined baking tray. Drizzle with 1 TBS of olive oil; season with salt, pepper and za’atar seasoning. Toss to coat. Arrange in an even layer and add to the oven. Set a timer for 15 minutes. After 15 minutes, add the diced radish and return to the oven. Roast a further 10-15 minutes or until vegetables and browned and tender when pierced with a fork. Remove from the oven and evenly top with the juice of a lemon wedge.

Step 3

Make Yoghurt Sauce:

While the vegetables roast; in a bowl combine yoghurt, lemon juice (to taste), 1 TBS of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Step 4

Cook Fish:

Once the potatoes and carrot have roasted for about 10 minutes, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a non stick pan, heat olive oil (enough to cover base) on medium-high. Add fish fillets, skin side down. Cook 4 to 6 minutes on the first side, or until lightly browned. Flip fish and add the butter to the pan. Cook, frequently spooning the butter over the fillets, 2 to 3 minutes, or until the fish is cooked through. Leaving the melted butter and any browned bits in the pan, transfer the cooked fish to a plate.

Step 5

Make Pan Sauce:

Add the honey and 2 TBS of water to the pan of melted butter (be careful, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Step 6

You Plate It:

Serve the fish fillets and roasted vegetables with the yoghurt sauce on the side. Top the fish with the pan sauce. Garnish with the chopped parsley and lemon wedge. Enjoy!

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