- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 5 rashers smoked streaky bacon, chopped
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery sticks, diced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 carrot, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- small bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 Savoy cabbage, shredded
- 4 tbsp white wine
- 300ml chicken stock
- 410g can flageolet bean in water, drained
For the fish
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Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.
Or why not try…
Cutting a cabbage into wedges and cooking it in a lidded pan with a small amount of chicken stock and a knob of butter until wilted. Serve the cabbage with its buttery juices.