Lemon Butter Baked White Fish with Shredded Hispi Cabbage and Roasted Vegetables Recipe

Introduction

This lemon butter baked white fish is a light and flavorful dish perfect for a wholesome dinner. Paired with tender new potatoes and vibrant shredded hispi cabbage, it offers a delightful blend of fresh, zesty, and buttery flavors that are easy to prepare.

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)

Instructions

1. Step 1: Heat the oven to 180°C/160°C fan/gas mark 4. Place the fish fillets in a roasting tray, season with salt and pepper, then lay the thin lemon slices on top. Dot the butter evenly over the fish. Bake for 15–20 minutes until cooked through and flaky.
2. Step 2: While the fish bakes, put the halved new potatoes into a pan of boiling salted water. Simmer for 12–15 minutes until tender when pierced with a fork. Drain and set aside.
3. Step 3: In a large saucepan, heat the olive oil over medium heat. Fry the sliced red and yellow peppers along with the julienned carrot for 8–10 minutes until softened.
4. Step 4: Stir in the grated garlic, chilli flakes, and thyme leaves. Season with salt and pepper and cook for another minute to release the flavors.
5. Step 5: Add the finely sliced hispi cabbage and 3 tablespoons of water to the pan. Cook for 2–3 minutes until the cabbage softens but still retains a slight crunch.
6. Step 6: To serve, place the vegetable mixture on plates and top with the baked fish. Drizzle the lemony buttery juices from the roasting tray over the potatoes and sprinkle chopped parsley on top if using. Serve with lemon wedges for squeezing over the dish.

Tips & Variations

• Use sustainable white fish like cod, haddock, or pollock for the best flavor and environmental impact.
• For extra zest, add a splash of lemon juice to the vegetables just before serving.
• If you prefer less heat, reduce or omit the chilli flakes.
• Swap hispi cabbage for shredded savoy or green cabbage if unavailable.
• To save time, use baby potatoes that don’t require halving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the fish. The vegetables reheat well and maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen white fish for this recipe?

Yes, frozen white fish fillets can be used. Thaw completely in the refrigerator before cooking for the best texture and even baking.

What can I serve instead of new potatoes?

Other good options include baby boiled potatoes, mashed potatoes, or even steamed rice to complement the lemon butter fish and vegetables.

Lemon Butter Baked White Fish with Shredded Hispi Cabbage and Roasted Vegetables Recipe

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★★★★★

4.8 from 103 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This Lemon Butter Baked White Fish with Shredded Hispi Cabbage is a light, flavorful dish combining tender white fish fillets with zesty lemon and creamy butter, served alongside buttery new potatoes and a medley of sautéed vegetables. The dish is perfect for a healthy weeknight dinner, bringing together fresh, vibrant flavors and a comforting touch with buttery potatoes and soft cabbage.

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Ingredients

Scale 1x2x3x

Fish and Lemon Butter

• 2 fillets sustainable white fish
• 1 lemon, ½ thinly sliced and ½ cut into 2 wedges
• 25g butter

Vegetables

• 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

Potatoes

• 300g new potatoes, halved

Other

• 1 tbsp olive oil
• salt and pepper, to season
• chopped parsley, to serve (optional)

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Instructions

1. Preheat the oven: Set your oven to 180°C (160°C fan) or gas mark 4 to prepare for baking the fish.
2. Prepare and bake the fish: Place the white fish fillets in a roasting tray and season them with salt and pepper. Lay the thin lemon slices over the fish and dot the butter on top. Bake in the preheated oven for 15-20 minutes until the fish is cooked through and flaky.
3. Cook the potatoes: While the fish bakes, place the halved new potatoes into a pan of boiling salted water. Simmer for 12-15 minutes or until tender when pierced with a fork. Drain and set aside.
4. Sauté the vegetables: Heat the olive oil in a large saucepan over medium heat. Add the sliced red and yellow peppers along with the julienned carrot and cook for 8-10 minutes until softened.
5. Add aromatics and cabbage: Stir in the grated garlic, chilli flakes, and thyme leaves. Season with salt and pepper and cook for an additional minute. Then add the shredded hispi cabbage and 3 tablespoons of water to the pan, cooking for another 2-3 minutes until the cabbage is tender.
6. Assemble and serve: Place the cooked vegetable mixture on serving plates and top with the baked fish fillets. Drizzle the lemon-infused butter juices over the boiled potatoes and scatter chopped parsley on top if using. Serve with the lemon wedges on the side for an extra fresh squeeze.

Notes

• Use sustainable white fish like cod, haddock, or pollock for an eco-friendly choice.
• If you prefer, substitute new potatoes with baby potatoes or fingerlings.
• Adjust chilli flakes according to your heat preference.
• To save time, you can steam the cabbage instead of sautéing it with vegetables.
• For a dairy-free version, replace butter with a plant-based margarine.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: lemon butter fish, baked white fish, hispi cabbage recipe, new potatoes, healthy fish dinner, easy baked fish, sustainable seafood