Sea Bass Rolls on Savoy Cabbage

Ingredients

• 3 sprigs dill
• 2 sprigs parsley
• 0.5 bunch Chives
• 320 g sea bass fillet (skinless; 8 fillets)
• 100 g seed‑less white grapes
• 325 g savoy cabbage
• 1 onion
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• nutmeg
• 150 ml light grape juice
• 5 tbsp soy cream
• 0.5 lemon

Instructions

1. 1.

   Wash all herbs and shake dry. For dill and parsley, pluck the leaves and chop; cut chives into fine ribbons.

2. 2.

   Rinse sea bass fillets, pat dry, and place them skin‑side up on a work surface. Sprinkle with chopped herbs.

3. 3.

   Roll each fillet tightly toward its pointed end and secure with toothpicks.

4. 4.

   Wash grapes, drain well, and halve. Clean savoy cabbage, wash, and slice into narrow strips.

5. 5.

   Peel onion and cut into fine slivers.

6. 6.

   Heat oil in a pan. Sauté onions over medium heat for 2–3 minutes until translucent. Add cabbage and cook another 2 minutes while stirring; season with salt, pepper, and freshly grated nutmeg.

7. 7.

   Add grapes to the pan and pour in grape juice.

8. 8.

   Season sea bass rolls lightly with salt and arrange them on the cabbage. Cover and simmer for 7–8 minutes over medium heat.

9. 9.

   Remove lid, stir in soy cream, and cook uncovered for another 1–2 minutes. Squeeze lemon juice. Season cabbage with salt, pepper, and lemon juice and serve immediately.