Whole Flat Fish, raw and cooked Cabbage

Serves
4

Ready In
50 minutes

Ingredient List

1 1.5-2kg whole flat fish (A Brill, Plaice or best of all Turbot AND prepared by your fishmonger is best)

3 small Pointy cabbages (depending on the size, 2 are likely to do) 

1 Red onion, very finely sliced

75g Flat parsley, finely chopped 

1-2 unwaxed Lemons

4 Bay Leaf

175ml white wine (alternatively cider or beer works)

75ml Extra virgin olive oil (plus extra for finishing the dish)

25ml Dry sherry (a fino or manzanilla)

A Bottle of My Wave

Method

Preheat the oven to 180C 

Make sure you have a shallow roasting tin that will generously hold your fish

Cut 2 of your cabbages in half, attempting to keep them as intact as possible and start to slowly colour them in a pan with a little olive oil 

Score your fish, using a very sharp knife, along the backbone (handily marked by a natural line running from the ‘head to tail’). Don’t go too deep, as it is to help peel back the skin later in the cooking

On the base of the roasting dish place half the sliced red onion with a pinch of salt

Place the fish on top of that and tuck half a finely sliced lemon and the bay leaves under the edge of the fish

Add the white wine or alternative to the tray and season the fish with a little olive oil and some salt

Cover tightly with foil and place the fish in the oven for 25 minutes

When the cabbages are evenly coloured, flip them over and place in the oven with the fish

Finely slice the third cabbage and mix with the remaining red onion, half the parsley and the zest of half a lemon

Make a dressing with the lemon and the olive oil, seasoning with salt and pepper

Remove the fish from the oven and very delicately expose the flesh, by peeling back the skin with the tip of a knife. The roasted cabbage should be ready at this stage

Once you have uncovered the fillets, generously brush the fish with My Wave and place the fish back in the oven uncovered for a further 6-8 minutes

Meanwhile toss the raw cabbage salad with the lemon dressing and set aside

Rest the fish under foil for 5 minutes when it comes out of the oven

Plate the roasted cabbage alongside the raw cabbage salad

Serve the fish, carefully easing the cooked flesh from the bones. This will be easy as the fish will be perfectly cooked

When the top fillets are plated, grip the bone at the tail end and peel it clean off exposing the under fillets. Douse these in My Wave and serve

Enjoy!