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Oven Roasted Snapper Fillet
This recipe from Chef Leighton Meeks is simple yet tasty! Try this recipe from MAGGI® Food Court today!
Ingredients
- 1 Tablespoon Vegetable Oil
- 1 Head Cabbage
(shredded)
- 2 Tablespoons Butter
(or margarine)
- 3 Cubes MAGGI® Vegetable Cubes
- 1 Tablespoon Olive Oil
- 2 Mediums Zucchini
(diced into 1-inch pieces)
- 1 Cup Cherry Tomatoes
(cut into halves)
- 1 Teaspoon Black-pepper
- 2 Teaspoons MAGGI® Season-Up All Purpose (10g)
- 1 Tablespoon Butter
- 1 Teaspoon Garlic
(minced)
- 1 Cup Heavy Cream
- 1 Cube MAGGI® Onion and Garlic Cube
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Lemon Zest
- 2 Teaspoons Parsley
(minced)
- 1.5 Pounds Snapper Fillet
(cleaned)
- 3 Teaspoons MAGGI® Season-Up All Purpose
- 2 Teaspoons Paprika
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Butter
(or margarine)
- 1 Sprig Thyme
- 1 Tablespoon Garlic
(minced)
- 1/4 Cup Water
Instructions
Steamed Cabbage:
-
1. In a large pot, heat oil. Add 1 cabbage, 2 tablespoons butter/margarine and 3 MAGGI® Vegetable Cubes, stirring to combine for 5 minutes until cabbage softens.
Sautéed Vegetables:
-
3. In a bowl combine 1 tablespoon olive oil, zucchini, cherry tomatoes, black pepper and 2 teaspoons MAGGI® Season Up All Purpose.