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Sep 22, 2013 Recipes AMC Team 94 views



  • 1/2 cup vegetable stock
  • 1 large red onion, halved, sliced
  • 2cm piece ginger, peeled, grated
  • 2 garlic cloves, crushed
  • 1/4 red cabbage, shredded
  • 2 royal gala apples, cored, sliced into rounds
  • 1/2 lemon, juiced
  • Sprig of sage
  • 4 snapper fillets


1. Heat enough stock to cover the onion and sauté on a medium
heat until tender.  Add ginger and garlic. Cook, for another
minute or until aromatic. Add cabbage, apple and 2 tablespoons
lemon juice to pan.

2. Reduce the heat, cover and cook, stirring occasionally, for 15
minutes or until cabbage is wilted and apples tender. Season
with salt & pepper.  Adding extra stock as needed.

3. Heat the oven to 180° C. Divide the fish into portions. Season
and wrap in grease proof paper with a sprinkling of stock and a
leaf or two of sage. Seal the ends of the paper to create a
steaming pouch. This can be done by wetting the join and
folding the paper over itself. Cook in the oven for 7-8 minutes.

4. Finely chop the remaining sage and add it to the apple and
cabbage mix.

5. Plate the snapper with the cabbage and apples. Serve with a
fresh green garden salad.

Recipe provided by Di Wallace – Naturopath,
Natural Health Training & Development Manager

About The Author - AMC Team

Our team consists of doctors, nurses, program assistants, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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