App onlyRoasted red pepper pasta. This is a premium piece of content available to registered users.
Use silken tofu to make the creamy dairy-free pasta sauce in this vegan dish. Don’t be tempted to use firm tofu, as it won’t work in the same way
Lemon butter baked white fish with shredded hispi cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 fillets sustainable white fish
- 1 lemon½ thinly sliced and ½ cut into 2 wedges
- 25g butter
- 300g new potatoeshalved
- 1 tbsp olive oil
- 1 red pepperdeseeded and thinly sliced
- 1 yellow pepperdeseeded and thinly sliced
- 1 carrotjulienned or finely sliced
- 2 garlic clovesfinely grated or crushed
- ½ tsp chilli flakes
- a few thyme sprigsleaves picked
- 250g hispi cabbagecored and finely sliced
- chopped parsleyto serve (optional)
Nutrition: Per serving
- kcal437
- fat17g
- saturates8g
- carbs37g
- sugars12g
- fibre12ghigh
- protein28g
- salt0.5g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Lay the fish in a roasting tray, season with salt and pepper, then lay the lemon slices on top and dot the butter over. Bake for 15-20 mins until cooked through.
step 2
Meanwhile, put the potatoes in a pan of boiling salted water and simmer until cooked through, around 12-15 mins.
step 3
While the fish and potatoes are cooking, put the oil in a large saucepan and fry the peppers and carrot for 8-10 mins over a medium heat until softened, then stir in the garlic, chilli and thyme. Season and cook for 1 min
before adding the cabbage and 3 tbsp water, then cook for another 2-3 mins until the cabbage is softened.step 4
Serve the fish on top of the veg, drizzle the lemony juices over the potatoes and scatter over the parsley. Serve with the lemon wedges to squeeze over.
