Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
By Marcus WareingFrom Saturday Kitchen
Ingredients
For the braised cabbage
- extra virgin olive oil, for braising
- 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters
- 1 onion, thinly sliced
- 2 garlic cloves, crushed in the skins
- ½ green chilli, roughly chopped
- 2 rosemary sprigs, leaves picked and chopped
- 1 small bunch fresh flatleaf parsley, roughly chopped
- 1 small bunch fresh oregano, roughly chopped
- 300ml/10fl oz good-quality vegetable stock
- 2 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- salt and freshly ground black pepper
For the hake
- 2 tbsp olive oil
- 4 x 175–225g/6–8oz hake or seabass fillet
- freshly steamed basmati rice, to serve
Method
To make the cabbage, place a shallow cast-iron casserole over a medium heat. When the pan is hot, coat the base with the oil. Place the four pieces of cabbage in the pan, flat-side down. Season with salt and pepper. Brown the cabbage pieces for about 4–5 minutes on each side, adding more oil to the pan if needed. When all the sides are browned, add the onion, garlic and chilli to the pan. Using tongs, move the cabbage around the pan to allow the new ingredients to cook. Cook for 2–3 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Add the herbs to the casserole and cook for 4–5 minutes over a gentle heat. Add the stock, soy sauce and vinegar. Check the seasoning and season with salt and pepper if preferred. Put the lid on the casserole and cook in the oven for 20 minutes, until the cabbage is just tender all the way through.
To make the hake and rice, heat the oil in a large frying pan. Season the hake with salt and pepper. Fry the fish skin-side down then turn over and fry on the other side, cooking for 2–3 minutes in total (depending on the thickness of the fish).
Serve the cabbage alongside the hake and steamed rice.