← All recipes

🍽️ Oven Fish with Butter Sauce and Cabbage

565 kcal · 30 min · 4 servings

Ingredients

• 800 g Norwegian skrei fillet skinless and boneless (winter cod)
• 1 tbsp Salt
• 2 Garlic cloves
• 1 tbsp Butter
• 200 g Carrots
• 200 g Parsnips
• 1 Savoy cabbage
• 0.5 tsp coarsely ground Pepper
• 1 sprig Thyme
• 2 tbsp Olive oil
• 2 tsp Acacia honey
• Butter
• 200 g Butter
• 2 tbsp Soy sauce
• Pepper

Instructions

1. 1. Cut the fish into portions, salt it, and let it rest for seven minutes. Rinse off the salt and pat the fish dry with a kitchen towel.
2. 2. Place the fish in a greased, ovenproof dish, season with pepper, and add the garlic and butter pieces. Bake in the preheated oven at 180 degrees (convection 160 degrees; gas: mark 2–3) for about ten minutes.
3. 3. Cut the pointed cabbage into wedges and sauté them in butter.
4. 4. Slice the carrots and root vegetables into thin strips and place them in an ovenproof dish with the thyme. You can use any root vegetables, such as beets or potatoes. Drizzle everything with honey and olive oil.
5. 5. Place the vegetables in the oven about ten minutes before the fish, so that everything bakes together for a total of about twenty minutes.
6. 6. Melt the butter for the sauce until it is golden brown but not burnt. Season it with soy sauce and pepper.
7. 7. Serve the oven fish with the pointed cabbage, root vegetables, and brown butter. Garnish the dish with thyme. You can serve it with salted potatoes if you like.

Nutrition per serving

• kcal: 565
• Protein: 36 g · Fett/Fat: 40 g · Carbs: 18 g