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Fish with cabbage

Baked Fish with Cabbage

Amazingly tasty and incredibly juicy fish! This fish-and-cabbage recipe is very simple. Even a beginner cook can pull it off and treat the family to a great meal. Serve it for lunch or dinner.

Pearl

Recipe author

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Composition / ingredients

Servings:

Hake

500

Cabbage (young)

700

Onion (medium)

Carrots (large)

Garlic

Tomato paste

Water

0.5

Vegetable oil

Salt

Fresh herbs

Ground black pepper

Lemon

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 6 g

Fats 27 % 4 g

Carbohydrates 33 % 5 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather everything you'll need to make fish with cabbage. Pick a fish that doesn't have many bones—hake is great, as is any salmon or trout (pink salmon, salmon, trout).
Step 2:

Peel the onion, garlic, and carrot. Wash the cabbage and vegetables. Scale the fish, cut off the heads and tails, and trim the fins. Rinse the fish under running water, pat dry with paper towels, and cut into pieces about 1 inch (2–3 cm) thick.
Step 3:

Shred the cabbage fairly fine.
Step 4:

Stir the tomato paste into 1/2 cup (100 ml) of water, add the garlic pressed through a garlic press, salt to taste, and, if you like, a small pinch of sugar. Mix well.
Step 5:

Slice the onion into thin half-moons and grate the carrot on the coarse side of a grater. Heat the vegetable oil in a skillet, add the vegetables, and cook for about a minute, stirring now and then.
Step 6:

Add the cabbage to the skillet.
Step 7:

Pour the tomato sauce over the vegetables and stir everything together well. Lower the heat to medium and simmer the cabbage, covered, for 5 minutes.
Step 8:

In a baking dish, spread half the cabbage as the first layer, then arrange the fish pieces on top. Sprinkle them with allspice or ground black pepper, drizzle with fresh lemon juice, and season lightly with salt.
Step 9:

Top with the remaining cabbage as the final layer.
Step 10:

Season with more pepper if you like and put the dish in the oven. Set it to conventional (top-and-bottom heat) at 350–425°F (180–220°C) and bake for 30–40 minutes.
Step 11:

Sprinkle the finished dish with fresh herbs.

Baking time depends on your baking dish and your oven. I used a round ceramic dish 8 inches (20 cm) across and 2 inches (5 cm) deep. If your cabbage is older, stew it in the skillet a little longer than five minutes. The cabbage comes out fragrant and the fish stays very juicy! This wholesome, tasty dish can be served hot or cold. Enjoy!