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.
Ingredients
Scale
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)
Instructions
- Preheat the oven: Set your oven to 180°C (160°C fan) or gas mark 4 to prepare for baking the fish.
- 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.
- 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.
- 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.
- 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.
- 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
