Cabbage-Wrapped Arctic Char
Cabbage-Wrapped Arctic Char
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  • 6 large leaves Savoy cabbage
  • 4 steaks 5 oz (150 g) skinless arctic char
  • 2 bell peppers (red and yellow), seeded and diced
  • 1 onion, chopped
  • 3 tablespoons (45 ml) olive oil
  • 1 teaspoon (5 ml) capers, drained and coarsely chopped
  • Salt and pepper
  • Preparation
  • 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.
  • Description
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