Baked Skrei with Butter Sauce and Cabbage

Ingredients

• 800 g Norwegian skrei fillet without skin and bones (winter cod)
• 1 tbsp salt
• 2 Garlic cloves
• 1 tbsp butter
• 200 g carrots
• 200 g rutabaga
• 1 head of cabbage
• 0.5 tsp coarsely ground pepper
• 1 sprig thyme
• 2 tbsp olive oil
• 2 tsp acacia honey
• 200 g butter
• 2 tbsp Soy sauce
• Pepper

Instructions

1. 1.

   Cut the skrei into portions, season with salt and let sit for 7 minutes. Rinse off the salt and pat dry with a kitchen towel.

2. 2.

   Place the skrei in a greased, oven-safe dish, pepper it, and add the garlic and butter pieces. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10 minutes.

3. 3.

   Slice the cabbage into strips and sauté in butter.

4. 4.

   Cut the carrots and root vegetables into thin strips and combine with thyme in an oven-safe dish. Any root vegetable can be used, such as beetroot or potatoes. Drizzle with honey and olive oil.

5. 5.

   Place the vegetable mixture in the oven about 10 minutes before the fish so that everything cooks together for a total of about 20 minutes.

6. 6.

   For the sauce melt butter until it turns golden brown but not burnt. Season with soy sauce and pepper.

7. 7.

   Serve the baked skrei with cabbage, root vegetables, and browned butter. Garnish with thyme and serve with optional boiled potatoes.