1 teaspoon (5 ml) capers, drained and coarsely chopped
Salt and pepper
With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
With a knife, remove the thick central vein of each cabbage leaf. You will get 12 leaf halves.
In a large pot of salted boiling water, blanch the cabbage leaves for about 2 minutes or until slightly tender. Cool into ice water. Drain and pat dry.
Season the fish with salt and pepper and wrap each steak with three cabbage leaf halves, letting the fish protrude on each side. Set aside.
In a large ovenproof skillet, brown the bell peppers and onion in the oil for about 5 minutes and add the capers. Season with salt and pepper. Place the fish on the bell peppers in the skillet. Bake for 8 to 10 minutes, depending on the thickness of the fish, or until the desired doneness. Serve with white or red quinoa or brown basmati rice.
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