Snapper Fillets with Cabbage & Crushed Potatos (Recipe of the Week)

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I wanted to provide you the reader with a "Recipe of the Week" article which you can try out for yourself. These recipes are not calorie counted and occasionally they can be slightly "unhealthy." I am not considering the Glycemic Index, or whether its high protein or low carbohydrate etc. The aim of this series is to provide some decent meal ideas, without the eagle eye focus on nutritional content.

With each recipe I will provide a rating of Heavy (calorie dense - good for heavy training days), Medium (not too heavy not too light on the calories - great for lighter training days) and Light (low calorie density - ideal for off days and recovery days).

Please don't hesitate and contribute comments, questions, recipes, hints and tips to any of the recipes. I am no masterchef! And I am providing meals for the masses not for a specific group i.e. weight loss.

Well, without further a do...

Snapper Fillets with Cabbage & Crushed Potatoes
(Photo Courtesy of

Prep Time: 20 minutes
Serves: 4
Rating: MEDIUM

Butter (30g)
Garlic (2 Cloves - Finely Chopped)
Cabbage (Half Head - Sliced)
Desiree Potatoes (8 depending on size - boiled, peeled)
Thick Snapper Fillets (4 - skin on, bones off)
Flat Leaf Parsley (approx 1 tablespoon - chopped)
Olive Oil
Green Beans (handful - top and tailed)

  1. Heat saucepan over moderate heat, add butter & garlic.
  2. Reduce heat, add the sliced cabbage and stir together.
  3. Cover and cook for 5 minutes or until the cabbage softens.
  4. Place potatoes in a bowl and with a fork break them down into rough edged bite sized chunks.
  5. Increase the heat and add olive oil (stop burning) as needed. Then thrown in the potatoes.
  6. Stir occasionally, and cook until the potatoes begin to turn a nice golden brown.
  7. Add the chopped parsley.
  8. Add Green Beans to a steamer and steam until they soften.
  9. Score the snapper fillets with a sharp knife and sprinkle with sea salt and cracked black pepper.
  10. Heat a large fry pan to moderate-high temperature, add a light coating of olive oil, and add Snapper skin side down to the pan.
  11. Turn the fillets when the flesh begins to become 'opaque' or a white cloudy look (loses its clear see through look).
  12. Cook until flesh is opaque all the way through to the centre then remove to a warm plate.
  13. Share the potato-cabbage mix to plates, add a fillet on top and side with the steamed green beans. Sprinkle with more parsley.
So there you have it, I have mucked around with this dish for years. It does come with a white wine-cream sauce, but I have found that it can become too heavy and takes the wonderful flavours away from the snapper.

If you have any questions, comments or hints and tips, please add them to the comments section below.

Hope you enjoy.