fennel and tomato fish with cabbage puree

bild 1 - KopiaThe very first recipe on drizzle and drool!  Which recipe to share??? Where to start off? Right now chewing on so delicious blueberry-raspberry fruit roll ups, yummy! Should I start by sharing that recipe? After consulting with my mind and not just my sweet tooth I decided this delicious dinner dish will be perfect – saving the sweets for the next post!

4 servings

for the fish

500g white fish (witch)

4 tomatoes

1/2 yellow onion

1 fennel

1 tsp fennel seeds

salt/pepper to taste

cabbage puree

2 kg cabbage

optional: 1/3 tsp yellow mustard seeds, 1/2 tsp apple cider vinegar

salt/pepper to taste

(4 carrots)

Start off by setting the oven to 200 C. Butter a pan and finely slice onion and fennel, chop the tomatoes and add to pan. Season with salt/pepper and bake in the oven 20-25 min, stir a couple of times. When the vegetables start to get soft: season the fish filets with salt and fennel seeds, roll up and place on top of vegetables. Return the pan to the oven and bake for another 10-15 min, until the fish is cooked.

Chop the cabbage in slices and boil in lightly salted water for 30-45 min (depending on slice thickness), it should be soft. Drain the water and use a mixer or food processor and mix until smooth. Grind the mustard seeds and add these and apple cider vinegar to the puree. Season with salt if needed.

I severed this dish with carrots which gives a nice contrast to the soft fish and puree. The carrots were sliced and boiled al dente in lightly salted water, 4-5 min.

Serve the fish with cabbage puree and carrots. Thyme may be added for taste and color!

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