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22 Sep 2013 By

Snapper with Cabbage and Apple Salad



  • 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