Cod fillet with salad and white cabbage

Ingredients

• 4 cod fillets (with skin about 150 g)
• 1 white onion
• 0.5 untreated lemon
• Salt
• Pepper (freshly ground)
• flour (for dusting)
• 3 tbsp olive oil
• 80 ml dry white wine
• 1 head frisée salad
• 1 head radicchio
• 0.5 bunch radishes
• 100 g white cabbage
• chives (for garnish)

Instructions

1. 1.

   Wash the fish and pat it dry with kitchen paper. Peel the onion and slice into thin rings. Wash the lemon and cut into thin slices. Salt, pepper, and dust the fish on the skin side with flour.

2. 2.

   Heat olive oil in a pan and sear the fish skin side for 1–2 minutes until crisp. Transfer the fillets skin side up to a baking dish, top with onion rings and lemon slices. Drizzle with white wine and preheat oven to 210 °C fan.

3. 3.

   Clean and wash both salads; tear radicchio into pieces. Wash radishes and slice thinly. Slice or finely shred the white cabbage into thin strips.

4. 4.

   Bake the fish in the preheated oven for 8–10 minutes until cooked through. While it bakes, arrange the salads, radishes, and cabbage on plates as a bed. Place the fish on top of the salad bed and drizzle with the remaining wine from the baking dish.