This fish dish is sure to impress even non-fish lovers. Magnificently simple and packed with flavour, this snapper is coated in a scrumptious herby, butter toasted almond crust and served with roasted cabbage wedges. Make dinner easier by preparing the almond topping in advance!
Serves: 4 Prep time: 5 minutes Cooking time: 35 minutes
Skill level: Easy As Dietary: GF

INGREDIENTS
2 tsp paprika
½ cabbage, sliced into 3cm wedges
1 cup almonds, roughly chopped
2 cloves garlic, minced
1 Tbsp fresh thyme leaves
2 Tbsp fresh parsley, roughly chopped
4 snapper fillets

METHOD
Preheat your oven to 180ºC fan bake.
In a small bowl, mix together a generous drizzle of olive oil, paprika, salt and pepper. Place cabbage wedges on a lined baking tray, then pour the paprika mixture over the top. Bake in the oven for 20-25 minutes, or until tender and the edges are browned and crispy, turning halfway through.
Meanwhile, bring a frying pan to medium heat with a knob of butter. Toast the almonds for a few minutes or until lightly browned, then transfer to a bowl. Allow to cool slightly before stirring in the garlic, thyme, parsley, salt and pepper.
Place snapper fillets onto a lined baking tray and lightly brush with oil or melted butter. Season with salt and pepper, then gently press the almond topping onto each fillet. Place in the oven to bake for 8-10 minutes or until cooked through.
Serve the fish alongside the roasted cabbage wedges and enjoy.

Top tip: Make a buttermilk dressing for your deliciously roasted cabbage, by mixing 150g of buttermilk with the zest and juice of one lemon, a few tablespoons of olive oil, salt and pepper. Drizzle over a generous amount just before serving.
Try this recipe with other white fish fillets instead of snapper for a twist.

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