Skip to content

Westfield Plus members get more with

Earn rewards when you Click & Collect

Free delivery for orders $50 and over

Westfield Plus members get more with

Shop online


Recipe: Baked snapper with fennel & radish

Recipe created by Bonnie Coumbe and Trish Heagerty for Birch & Waite

Try this Birch & Waite recipe to add a burst of brightness and colour to your table. Pick up your ingredients from your local Westfield.


  • 1.2kg snapper, cleaned
  • 1 lemon, sliced
  • 1 tbsp olive oil
  • Season with sea salta and freshly cracked pepper
  • 1/4 cup Birch & Waite Golden Goddess Dressing & Sauce
  • 1 fennel, finely sliced
  • 3 radishes, finely sliced
  • 1/2 bunch spring onion, finely sliced on angle


  1. Preheat BBQ or oven 180c
  2. Place two sheets of alfoil on a bench and top with a piece of baking paper, the lay down the snapper. Place lemon slices into fish cavity, season with salt and pepper, then wrap the fish up in the foil. Cook on BBQ or in the oven for 20 – 25 mins
  3. Serve fish on a bed of fennel and radish, dressed with Birch & Waite Golden Goddess Dressing & Sauce and garnished with fresh spring onion.

Country Road: Our World Campaign

Discover the stories behind our designs

Read more

Sportscraft: The Woolmark Company

From Sportscraft's family to yours. Discover Australian classics that will be handed down for generations to come.

Read more

What's happening

We're here to help