Cod with braised savoy cabbage and potatoes

Ingredients

For 1 serving

• Cod200 g
• Savoy cabbage200 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Onion0.3
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – March

Method

1. Remove any damaged outer leaves and the core of the savoy cabbage and cut it into thin strips; wash it. Peel the potatoes and cut them into roughly 1.5 cm cubes; slice the onion thinly.
2. In a wide pan with a lid heat the oil over medium heat and fry the onion for 3–4 minutes, until translucent.
3. Add the cabbage, potatoes, a glass of water and a pinch of salt; cover and stew over medium-low heat for 20 minutes, stirring now and then, until the cabbage is soft and the potatoes are tender. Add a splash of water if it gets too dry.
4. Pat the cod dry, salt it and lay it on top of the vegetables; cover and cook for 8–10 minutes, until opaque white and flaking with a fork.
5. Serve with a grind of black pepper.