Snapper Fillets with Cabbage & Crushed Potatoes


Snapper Fillets with Cabbage and Crushed Potatoes recipe, brought to you by MiNDFOOD.

Serves 4

600g desiree potatoes, boiled and peeled (see notes)

75g butter

2 cloves garlic

2 rashers bacon, trimmed of fat, finely sliced

400g Savoy cabbage, finely sliced

1 tablespoon chopped flat-leaf parsley

4 x 180g thick Snapper fillets, skin on, bones removed

Salt flakes and freshly ground white pepper, to taste

A little extra virgin olive oil

¼ cup dry white wine

¼ cup cream

1. Cut several slashes into the skin of each fillet, sprinkle both sides with salt and pepper and brush with olive oil. Cover and refrigerate until needed.

2. Place the potatoes in a large bowl and use a wooden spoon to break them into bite-sized chunks.

3. Heat a high-sided frying pan over a medium heat; melt ⅓ of the butter, add the garlic and bacon. Stir occasionally until the bacon begins to crisp. Reduce the heat, add the cabbage and cook, covered, for 5 minutes or until the cabbage is just tender. Remove from pan and keep warm.

4. Melt half the remaining butter in the pan, and add the potatoes. Cook for 5-8 minutes, until the potatoes are just beginning to colour, stirring occasionally. Add the parsley, remove from pan and keep warm.

5. Add remaining butter to the frying pan. Cook the fillets, skin-side down, until their edges become opaque. Turn and cook on the other side until opaque and flesh flakes easily when tested with a fork. Remove to a warm plate.

6. Add the wine, to the pan and stir well to loosen any cooked on bits of fish or vegetable from the bottom of the pan. Cook for a few minutes then stir in cream and a pinch of salt.

7. Divide the crushed potato mixture between plates, top with a fillet and spoon a little sauce over the fish. Pass the remaining sauce separately.

Notes: Desiree are a good all-purpose potato; you could also use bintje, pontiac, spunta or pink-eye.

Alternative Species: Blue-Eye Trevalla, Blue Warehou, Emperor, Goldband Snapper, Mulloway, Pearl Perch, Queenfish, Red Emperor, Silver Warehou, Trevally.

Visit the FISHline pages at  for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions.  FISHline is Sydney Fish Market’s free consumer advisory service.



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