Cod with Savoy Cabbage‑Carrot Vegetables

Ingredients

• 1 Handful Parsley (5 g)
• 2 tbsp capers (30 g; jar)
• 1 Garlic clove
• 0.5 organic lemon (zest)
• 1 onion
• 600 g savoy cabbage (1 small head)
• 4 Carrots
• 1 Organic Orange
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• paprika powder
• 4 cod fillets (150 g each)

Instructions

1. 1.

   Wash, dry, and strip the parsley leaves; drain the capers. Peel and roughly chop the garlic. Combine all with lemon zest, finely mince, cover, and set aside.

2. 2.

   Peel and halve the onion, cut into strips. Remove outer leaves and tough core from the cabbage, slice into ~2 cm wide ribbons. Peel carrots, slice diagonally. Peel orange hot, pat dry, grate 2 tsp of zest, then squeeze out juice.

3. 3.

   Heat 2 tbsp oil in a pot. Sauté onion, cabbage, and carrots over medium heat for 3 minutes. Add orange juice and zest, season with salt, pepper, and paprika, cover, and simmer on medium for about 8 minutes.

4. 4.

   Meanwhile, pat cod fillets dry, season with salt and pepper. In the remaining oil, fry each side for 5–7 minutes over medium heat until golden. Plate fish atop the vegetable mix and sprinkle with parsley topping.