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    Roast Cod With Swedish-Style Cabbage

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    Roast Cod With Swedish-Style Cabbage

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 500g Savoy cabbage
    • 2 tbsp sunflower or groundnut oil
    • 4 Icelandic line-caught cod fillets (150g-175g each), skin on, from the fish service counter
    • 50g butter
    • 200g unsmoked bacon lardons
    • 15g pack fresh dill, chopped


    1. Preheat the oven to 200°C, gas mark 6. Cut the cabbage in half, then cut out and discard the central core. Shred the leaves, then wash and drain thoroughly.
    2. Heat 1½ tablespoons of the oil in a non-stick frying pan over a medium heat. Lightly season the cod and cook, skin side down, for 2 minutes, then turn over, lower the heat a little and cook for another minute. The fillets should be a nice golden colour on both sides. Transfer the fish to a roasting tin and cook in the preheated oven for about 8 minutes until the fish is opaque, cooked through and moist.
    3. While the cod is in the oven, melt the butter in a heavy-based pan. Add the cabbage, 2 tablespoons cold water and season. Reduce the heat to low, cover, and cook for about 4 minutes, shaking the cabbage vigorously every so often.
    4. Heat the remaining oil in a small frying pan and sauté the lardons until they are golden. Add to the cooked cabbage along with nearly all of the chopped dill. Stir, so that the buttery juices coat everything.
    5. Serve the cod on a bed of the cabbage and sprinkle with the remaining dill.

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