Perch filet with savoy cabbage

Perch filet with savoy cabbage

20 ratings

Timo, professional cyclist


„I love the mildly sweet flavor of savoy cabbage, especially when paired with a delicate white fish like perch.“

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g
savoy cabbage (divided)
300 g
perch filets
1
carrot
1
onion
1
chili
1 clove
garlic
2 tbsp
butter
1 tbsp
mustard seed
1 tbsp
mustard
200 ml
vegetable stock
vegetable oil for frying
sea salt
pepper
Metric
Imperial
  • 500 g savoy cabbage (divided)
  • 300 g perch filets
  • 1  carrot
  • 1  onion
  • 1  chili
  • 1 clove garlic
  • 2 tbsp butter
  • 1 tbsp mustard seed
  • 1 tbsp mustard
  • 200 ml vegetable stock
  • vegetable oil for frying
  • sea salt
  • pepper

Utensils

  • large saucepan
  • baking sheet
  • oven
  • large frying pan
  • parchment paper
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pinot gris
A medium bodied Pinot Gris, with its mild creaminess and slightly nutty flavor, pairs well with the savoy cabbage.

Nutrition per serving

Cal
306
Protein
38g
Fat
12g
Carb
12g

Step 1/4

Preheat oven 180°C/355°F. Finely dice carrot, onion, and chili. Mince garlic. Roughly chop cabbage. Cut perch into portion-sized pieces.
  • 1 carrot
  • 1 onion
  • 1 chili
  • 1 clove garlic
  • 500 savoy cabbage
  • 300 perch filets
  • oven
  • cutting board
  • knife

Preheat oven 180°C/355°F. Finely dice carrot, onion, and chili. Mince garlic. Roughly chop cabbage. Cut perch into portion-sized pieces.

Step 2/4

Arrange cabbage on a parchment paper-lined baking sheet. Drizzle with vegetable oil. Sprinkle sea salt on top. Bake in preheated oven at 180°C/355°F for approx. 10 – 15 min. until crispy.
  • 50 savoy cabbage
  • vegetable oil
  • sea salt
  • baking sheet
  • parchment paper

Arrange cabbage on a parchment paper-lined baking sheet. Drizzle with vegetable oil. Sprinkle sea salt on top. Bake in preheated oven at 180°C/355°F for approx. 10 – 15 min. until crispy.

Step 3/4

In a large saucepan, sauté garlic, carrot, and onion in butter over medium heat for approx. 3 – 5 min. until translucent. Then, add rest of the cabbage, mustard seed, mustard, and vegetable stock. Stir well. Continue to cook for another 5 – 10 min until cabbage is tender.
  • 2 tbsp butter
  • 450 savoy cabbage
  • 1 tbsp mustard seed
  • 1 tbsp mustard
  • 200 ml vegetable stock
  • large saucepan
  • cooking spoon

In a large saucepan, sauté garlic, carrot, and onion in butter over medium heat for approx. 3 – 5 min. until translucent. Then, add rest of the cabbage, mustard seed, mustard, and vegetable stock. Stir well. Continue to cook for another 5 – 10 min until cabbage is tender.

Step 4/4

In a large frying pan, sauté perch in some vegetable oil over medium heat for approx. 1 – 3 min. per side. Season to taste with salt and pepper. Serve perch on a bed of sautéed cabbage and garnish with crispy cabbage leaves. Enjoy!
  • vegetable oil for frying
  • sea salt
  • pepper
  • large frying pan

In a large frying pan, sauté perch in some vegetable oil over medium heat for approx. 1 – 3 min. per side. Season to taste with salt and pepper. Serve perch on a bed of sautéed cabbage and garnish with crispy cabbage leaves. Enjoy!