Baked white fish with lemon butter, roasted pointed cabbage and rice.
Baked cod with lemon butter, pointed cabbage and rice – a really easy and genuinely delicious fish dish with succulent oven-baked cod, tender pointed cabbage and the loveliest lemon butter sauce. A simple, flavourful dinner that takes very little preparation, where the oven does most of the work.
I start by cutting the pointed cabbage (also sold as sweetheart or hispi cabbage) into quarters, drizzling the pieces with a little olive oil, salt and freshly ground pepper and roasting them in the oven until they are tender and have taken on a little colour. Meanwhile I put the rice on and get the cod ready, so everything is done at roughly the same time.
The cod fillets, or another white fish, are patted dry and seasoned with salt on both sides before being laid in an ovenproof dish. I make the lemon butter very simply from melted butter, a little olive oil, finely grated lemon zest, freshly squeezed lemon juice and freshly ground pepper. I brush the cod with the lemon butter on both sides and pour the rest over before the dish goes into the oven alongside the cabbage. Here the cod finishes baking, so it stays wonderfully tender and succulent.
When the cod is done, I serve it with the roasted pointed cabbage and the cooked rice. The lemon butter sauce from the dish is poured over both fish and rice, and it tastes simply wonderful. The fresh lemon and garlic are a perfect match for the mild cod, and the butter gives the dish a lovely richness and plenty of flavour.
A really easy recipe for cod in the oven, perfect for the days when dinner should be both delicious and uncomplicated. Few ingredients, minimal effort and a result that tastes like it took far more work than it actually did.
Baked cod with lemon, pointed cabbage and rice
Ingredients
Roasted pointed cabbage
- 1 pointed cabbage, cut into quarters
- Olive oil
- Salt and freshly ground pepper
Baked white fish
- 600 g cod or other white fish
- 50 g butter
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 lemon, finely grated zest of
- 1 clove garlic, grated or crushed
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and freshly ground pepper
To serve
- 300 g rice
- Chopped parsley
Method
- Place the cabbage quarters in an ovenproof dish, drizzle with oil and season with salt and freshly ground pepper.
- Put the dish in a preheated oven and roast for 20 minutes at 220°C, conventional oven (top and bottom heat). *After 20 minutes, turn the oven down to 200°C – and continue roasting the cabbage alongside the fish.
- Put the rice on and cook it according to the packet instructions. Then let it rest in the pan.
- Cut the fish into 4-8 pieces. Pat the pieces dry with a little kitchen paper and season with salt on both sides.
- Melt the butter in a small saucepan and add the oil, lemon juice, lemon zest, garlic and spices, and season with freshly ground pepper. Warm the mixture through for a couple of minutes.
- Place the fish in an ovenproof dish and brush the pieces with the butter mixture on both sides. Pour the remaining butter into the bottom of the dish.
- Now turn the oven down to 200°C, conventional oven (top and bottom heat).
- Put the fish in the oven and bake for about 10 minutes – or until it is just cooked through and flakes easily. The time will vary depending on the thickness of the fish.
- Divide the rice between 4 plates, top with the fish and spoon the butter mixture from the dish over the fish and rice. Serve with the roasted pointed cabbage on the side and finish with chopped parsley.
Nutrition
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