Pike-perch fillet in vegetable bed

Name: Pike-perch fillet in vegetable bed
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 1 Head pointed cabbage (about 600 g); 7-10 Tbsp Salt; 4 medium-sized cherry tomatoes; 1 untreated lemon; 3 pike-perch fillets ready for cooking (à approx. 150 g); 7-10 Tbsp Pepper; 1 washer Wheat toast; 1 TABLESPOON Olive oil; 100 ml White wine; 2 TABLESPOONS frozen garlic-onion mix; 1 TABLESPOON small capers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

1 Head pointed cabbage (about 600 g)
7-10 Tbsp Salt
4 medium-sized cherry tomatoes
1 untreated lemon
3 pike-perch fillets ready for cooking (à approx. 150 g)
7-10 Tbsp Pepper
1 washer Wheat toast
1 TABLESPOON Olive oil
100 ml White wine
2 TABLESPOONS frozen garlic-onion mix
1 TABLESPOON small capers

Directions

1
Clean and wash the pointed cabbage and remove the stalk. Blanch the pointed cabbage in boiling salted water. Loosen the leaves one by one with a fork, remove them and rinse them in ice water.
2
Then drain. Measure out 100 ml pointed cabbage stock. Wash, clean and halve the tomatoes. Wash lemon under hot water, dab dry and cut off approx. 2 slices. Rub the peel off the remaining lemon.
3
Wash the pike-perch, dab dry and season with salt and pepper. Squeeze the rest of the lemon and sprinkle the zander with it. Grind the toast finely in the universal chopper, sprinkle the pike-perch with it and drizzle with olive oil.
4
Place 3-4 pointed cabbage leaves on top of each other. Place the pike-perch on top and place in an ovenproof dish (approx. 30x20 cm; approx. 1.5 litres capacity). Cut the remaining pointed cabbage into strips and place in the dish with tomatoes and lemon.
5
Pour on white wine and pointed cabbage stock. Add garlic and onion mixture and capers to the stock. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 15 minutes. You can serve it with mashed potatoes.