Peppered Parmesan Cod with Garlic Butter Cabbage Wedges
In this dish, cod fillets are generously seasoned with Parmesan and black pepper, then baked to perfection. I particularly love the accompanying crunchy garlic butter-infused cabbage wedges.
Method
Based on 4 servings, adjust as needed.
Step 1
It is important to leave your butter in a small bowl to come to room temperature to allow it to soften. This can take several hours, but it is important that it mixes effectively with the crushed garlic. One softened, mix in the crushed garlic and set aside.
Step 2
Preheat the oven to 200°C (fan) and line two large trays with baking paper.
Step 3
Trim off and discard the gnarly outer leaves of the pointed cabbage, then cut the cabbage through the core to create even-sized wedges (2 wedges per person). One spring cabbage will yield 8 wedges, bear this in mind. Place the wedges on one of the prepared baking trays and brush with half the olive oil. Season with salt and pepper and bake for 20 minutes, turning the wedges halfway through to ensure parts do not burn too much.
Step 4
In the last 3-4 minutes of the cabbage cooking time, remove the tray from the oven and dot the wedges with pieces of the garlic butter. They will melt almost immediately, so use a pastry brush to evenly spread the butter over the wedges. Return to the oven for the last 2-3 minutes. Do not leave the tray in any longer than this, because garlic can burn quickly and turn bitter. Some outer leaves might char / burn, but do not be dismayed - the flavour is amazing!
Step 5
Meanwhile, place the cod fillets on the second prepared baking tray. Lightly drizzle over the remaining olive oil. Season lightly with salt, then very generously with freshly ground black pepper: at least 7-8 cracks per cod fillet. Scatter the grated Parmigiano cheese evenly over each portion. Place the tray of fish in the middle shelf of the oven for no longer than 12 minutes.
Step 6
Serve the fish with the garlic butter, cabbage wedges and scatter chopped parsley over the whole lot. Season with salt and pepper, if needed.
- Ingredients
- Based on 4 servings
-
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
40g Unsalted Butter, softened 1x Sainsbury's British Butter, Unsalted 250g -
4g Parsley Leaves, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 Garlic Cloves, peeled and crushed with a garlic press 1x Sainsbury's Garlic -
1 Sweetheart Cabbage 1x Sainsbury's Sweetheart Cabbage -
80g Parmigiano Cheese, finely grated 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
8 Cod Fillets 2x Sainsbury's Skinless & Boneless Cod Fillets 360g