Fish Fillet with Fennel and Cabbage Salad

Summary

Ingredients

• 0.5 ½ head white cabbage
• 1 tuber fennel
• 1 pear (s)
• 6 tablespoon juice (tangerine or orange juice)
• 3 tablespoon balsamic vinegar
• 40 g raisins
• 2 mandarin (s)
• 1 lemon (s), cut into wedges
• 50 g olive oil
• 6 large fish fillet (s) (preferably cod)
• thyme
• salt and pepper
• oil

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Instructions

1. For the salad, wash and clean the cabbage and cut into fine strips. Sprinkle with 1 teaspoon of salt, knead vigorously (!!!) and let stand for 10 minutes.
2. Clean the fennel, cut the tuber in half and cut into fine strips without the middle stalk. Peel, quarter and core the pear and cut into small cubes.
3. Pour off the white cabbage juice and collect it, add 4 tablespoons of tangerine or orange juice (please, really juice and no liquid residues from e.g. tangerine cans - otherwise it will be too sweet), balsamic vinegar and thyme.
4. Add the fennel and cabbage strips and bring to the boil, remove from the heat. Fold in the raisins and pear cubes and let them cool (it is best to do this 1 - 2 hours before frying the fish). For the dressing, mix together the olive oil and the remaining juice, salt and pepper.
5. Wash the fillets, pat dry and season (I like to use lemon pepper, it gives the fish a special note and possibly takes the fish taste away). Heat some oil and fry the fillets over medium heat for about 1 - 2 minutes on each side and then remove.
6. Lift the mandarins under the salad (please do not use a can here either, because of the sweetness), arrange on a plate, drizzle with the dressing and add the fish and lemon wedges.