Winter Snapper with Vegetables 

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Indulge in these flaky snapper fillets, served hot with light creamy vegetables!

Ingredients:

1 Tbsp olive oil

4 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 large carrot grated

1 Tbsp sesame seeds, toasted

1/2 cup extra light sour cream*

Directions:

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.

Variations:

* Please check the ingredients of this product to ensure that it is gluten free, if required.

Author:

Fresh Finesse

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