Winter Snapper with Vegetables

Winter Snapper with Vegetables

Indulge in these flaky snapper fillets, served hot with light creamy vegetables!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Fish & Shellfish, Gluten Free, Heart Healthy, High Fiber, Low Carbohydrate, Low Sodium, Mediterranean, Quick Easy
Servings 4 People


  • 1 Tbsp Olive Oil
  • 4 pcs Pink Snapper Fillets
  • 1 Freshly Ground Black Pepper
  • 1 Leek Sliced
  • 2 Sticks Celery Sliced
  • 1/4 cup White Wine
  • 1/4 Red Cabbage Finely sliced
  • 1/4 Savoy Cabbage Finely sliced
  • 1 pc Large Carrot Grated
  • 1 Tbsp Sesame Seeds Toasted
  • 1/2 cup Extra LLight Sour Cream


  • Heat oil in a non-stick frying pan. Sprinkle snapper fillets with black pepper. Cook for about 3 minutes each side or until flesh flakes when tested with a fork. Remove from pan. Keep warm.
  • Add leek, celery and white wine to pan. Cook for about 3 minutes or until leek is soft. Add red cabbage, savoy cabbage and carrot. Cook, uncovered, for about 8 minutes or until cabbage is tender. Stir occasionally to avoid sticking. Stir in sesame seeds and light sour cream. Cook for a further minute. Serve hot with snapper fillets.


Calories :243
Kilojoules :1013.5
Fat :11
Carbohydrate :6
Protein :27
Sodium :61
Saturated Fat :2.5
Fiber :4
Calcium :48
Sugar :6
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