Lemon butter baked white fish with shredded hispi cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 fillets sustainable white fish
- 1 lemon, ½ thinly sliced and ½ cut into 2 wedges
- 25g butter
- 300g new potatoes, halved
- 1 tbsp olive oil
- 1 red pepper, deseeded and thinly sliced
- 1 yellow pepper, deseeded and thinly sliced
- 1 carrot, julienned or finely sliced
- 2 garlic cloves, finely grated or crushed
- ½ tsp chilli flakes
- a few thyme sprigs, leaves picked
- 250g hispi cabbage, cored and finely sliced
- chopped parsley, to serve (optional)
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Lay the fish in a roasting tray, season with salt and pepper, then lay the lemon slices on top and dot the butter over. Bake for 15-20 mins until cooked through.
- STEP 2
Meanwhile, put the potatoes in a pan of boiling salted water and simmer until cooked through, around 12-15 mins.
- STEP 3
While the fish and potatoes are cooking, put the oil in a large saucepan and fry the peppers and carrot for 8-10 mins over a medium heat until softened, then stir in the garlic, chilli and thyme. Season and cook for 1 min
before adding the cabbage and 3 tbsp water, then cook for another 2-3 mins until the cabbage is softened. - STEP 4
Serve the fish on top of the veg, drizzle the lemony juices over the potatoes and scatter over the parsley. Serve with the lemon wedges to squeeze over.
