- 12 oz White fish filletsskinless, boneless firm
- 3 tbsp Olive oilextra-virgin, divided, plus more for drizzling
- 1 Grapefruit
- Kosher Saltto taste
- ¼ medium head (about 10 oz) Cabbage
- ⅓ cup Fresh minttorn
- Black pepperfreshly ground , to taste
Slow-Cooked White Fish with Charred Cabbage
This Slow-Cooked White Fish with Charred Cabbage is a delicious quick meal to make. You can make this with any firm white fish that you prefer. I often use cod or halibut but you can see what your local fish shop has in stock. It’s called slow cooked, but remember that fish cooks quickly so even 15 minutes is slow for fish!
Start making this by placing the fish on a parchment lined baking sheet. While the fish bakes in the oven, prepare the cabbage. Cook the cabbage until it is half charred. I find it is best not to move the cabbage leaves as they cook. Once the cabbage and fish is cooked, peel the grapefruit and remove the pith. Slice into rounds and assemble the dish, starting with cabbage, then grapefruit and topped with fish and garnished with mint and olive oil.
To make Slow-Cooked White Fish with Charred Cabbage, you will need the following ingredients:
Steps to make Slow-Cooked White Fish with Charred Cabbage
1 | Heat oven | 5 |
Preheat the oven to 370 °F. | ||
2 | Place fish on a baking sheet | 2 |
Rub both sides of the fish 2 tablespoons of the olive oil. Place the fish on a rimmed baking sheet, lined with parchment paper. | ||
3 | Prepare the fish | 2 |
Grate grapefruit zest directly over the fish fillets. Season with salt. | ||
4 | Bake | 12 |
Bake the fish for 12-16 minutes until it is opaque and starting to flake. | ||
5 | Prepare cabbage leaves | 4 |
Separate the leaves of ¼ head of green cabbage and tear the leaves into 3 - 4 inch pieces. | ||
6 | Cook cabbage | 3 |
Heat the remaining tablespoon of olive oil in a medium skillet over medium-high. Cook the cabbage in the skillet for about 3 minutes without moving, until about half of the leaves are charred in places. | ||
7 | Season and continue to cook | 2 |
Season the cabbage with salt. Toss the content of the skillet and continue to cook for 2 more minutes, without stirring, until all leaves are charred in spots. | ||
8 | Prepare grapefruit | 4 |
Cut all the peel and white pith from the grapefruit using a sharp knife. Discard and slice the remaining fruit into ½ inch thick rounds. | ||
9 | Assemble dish | 3 |
Divide the cabbage between two plates. Add the grapefruit rounds to the plates and season to taste with salt. Break the cooked fish into large pieces and divide among the plates. | ||
10 | Serve | |
Garnish with torn fresh mint. Drizzle with some more olive oil and season with pepper. | ||
Recipe Reviews
The slices are very thin so it's not too filling on it's own but I liked it.
Never thought of adding fresh mint to fish before but it actually turned out quite good.
The fish came out a bit slimey not sure if I did something wrong or added too much oil but it was still edible, spices were good but going to stick with the fillets since they are easier.
Had mine with potatoes instead of cabbage and some sourcream and cheese, was very flavorful.
My husband and I really enjoyed the taste of this fish with cabbage, couldn't ask for a better dinner.
Delicious and simple meal to make would recommend this slow cooked fish with cabbage for sure.
Satisfied as always when it comes to Bethany's recipes, she has the most affordable and delicious things on the planet!!
Absolutely delicious it's my top one fish dish of all time from this website, I always make it with some cheesy garlic bread as the side dish and white wine.
Didn't add the mint cause I'm not a fan of anything minty including icecream so didn't want to add it to my fish either, but it was perfectly yummy without it, even added some freshly cut tomatoes too.
Perfect for any day of the week, I usually make it every fish Tuesday with some cuban bread and take it to work for lunch :)
So delicious and healthy!
Write your own review