Oven Roasted Snapper Fillet

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.

• 2.  Turn off the heat, cover and steam for 5 additional minutes. Set aside.

Sautéed Vegetables:

• 3.  In a bowl combine 1 tablespoon olive oil, zucchini, cherry tomatoes, black pepper and 2 teaspoons MAGGI® Season Up All Purpose.

• 4.  Heat a non-stick pan add seasoned vegetables. Cook for 3 minutes then remove from heat and set aside.

Cream Sauce:

• 5.  In a saucepan on low heat, gently melt 1 tablespoon butter and sauté 1 teaspoon garlic until softened and fragrant.

• 6.  Add heavy cream and MAGGI® Onion & Garlic Cube, increase the heat to medium and bring to a low simmer, until the cream thickens.

• 7.  Slowly add lemon juice, lemon zest and parsley stirring to combine, be careful not to break the sauce.

• 8.  Remove from heat and set aside.

Roasted Red Snapper:

• 9.  In a bowl, season red snapper fillet with 3 teaspoons MAGGI® Season Up All Purpose. Set aside. Sprinkle the top of the fillets with paprika.

• 10.  In a skillet heat 2 tablespoons vegetable oil over medium high heat.

• 11.  Place seasoned fish paprika side down and sear until fish lifts from the pan with ease.

• 12.  Flip and add 2 tablespoons butter/margarine, 1 sprig thyme and 1 tablespoon garlic and sauté until fragrant.

• 13.  Bake in a preheated 350˚F (180˚C) oven for 6-8 minutes or until fish is cooked through. Remove from heat.

• 14.  Serve hot with cabbage, vegetables and cream sauce.