Baked cod with lemon, pointed cabbage and rice

Recipe for succulent baked white fish with lemon butter, roasted pointed cabbage and rice.

Course Main course

Cuisine Danish

Nøgleord Fish

Total Time 45

Servings servings

Calories 616kcal

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.