Snapper Fillets with Cabbage & Pan-fried Potatoes May 12, 2025
This is a good hearty winter dish, with potato, cabbage and a rich cream sauce. Check out the recipe here.
INGREDIENTS:
- 4 x 180g thick Snapper fillets, skin on, bones removed
- Salt flakes and freshly ground white pepper, to taste
- 75g butter
- 2 cloves garlic, finely chopped
- 2 rashers bacon, finely sliced
- 400g Savoy cabbage, finely sliced
- ⅓ cup water
- 600g potatoes, boiled, peeled, cut into bite-sized chunks
- 1 tablespoon chopped flat-leaf parsley
- ¼ cup dry white wine
- ½ cup cream
METHOD:
- Cut several slashes into the skin of each fillet. Then, sprinkle both sides with salt and pepper, cover, and refrigerate until needed.
- Next, heat a high-sided frying pan over medium heat. Melt a third of the butter, then add the garlic and bacon. Stir occasionally until the bacon begins to crisp. After that, reduce the heat, add the cabbage and water, and cook, covered, for 5–7 minutes, or until it’s just tender. Once done, remove the mixture from the pan and keep warm.
- Meanwhile, melt half of the remaining butter in the same pan and add the potatoes. Cook for 5–8 minutes, or until they just begin to colour, stirring occasionally. Then, add the parsley, remove from the pan, and keep warm.
- Afterward, add the remaining butter to the pan. Place the fillets skin-side down and cook until their edges become opaque. Then, turn and cook the other side until fully opaque and the flesh flakes easily when tested with a fork. Once cooked, remove to a warm plate.
- Next, add the wine to the pan and stir well to loosen any cooked-on bits of fish or vegetables from the bottom. Boil for a few minutes. Then, stir in the cream and a pinch of salt. Return to the boil and cook until the mixture reduces to a sauce consistency.
- Finally, divide the potato and cabbage mixtures between plates, top each with a fillet, and spoon a little sauce over the fish. Serve the remaining sauce separately.
Categories: Recipes