Lemon butter baked white fish with shredded hispi cabbage
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Lemon butter baked white fish with shredded hispi cabbage

By Samuel Goldsmith

Eat like an athlete with this fish dish that delivers four of your five-a-day. A good balance of carbs and protein, it’s a tasty and nutritious meal

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 437
  • fat 17g
  • saturates 8g
  • carbs 37g
  • sugars 0g
  • fibre 12g
  • protein 28g
  • salt 0.5g

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

  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.

  2. Meanwhile, put the potatoes in a pan of boiling salted water and simmer until cooked through, around 12-15 mins.

  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 minbefore adding the cabbage and 3 tbsp water, then cook for another 2-3 mins until the cabbage is softened.

  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.

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