- Recommended for: Lunch or dinner
- Serves: 1 man or two women (see full portion control guide here).
- Quality Protein
- 2 palm of hand size pieced of firm white fish (I used swordfish)
- 2 cups chopped, red cabbage
- 1 leek, washed and sliced
- 1 clove of garlic, crushed
- Smart Carbs
- 1 level Tblsp tapioca flour or corn starch
- 6 small new potatoes, washed
- Healthy Fats
- 1 Tblsp olive oil
- Herbs, spices and extras
- 0.5 tsp fennel seeds
- 0.5 tsp thyme
- 50 ml red wine
- Asijiki Salt
- Tblsp flaked almonds
- Find your Sleekgeek Asijiki Brands spices over here
- Frying pan
- Chopping knife
- Chopping board
- Measuring spoons
- Smallish baking dish
- Small oven tray
- Bowl for mixing
- Preheat oven to 180’C
- Season the fish with salt and pepper
- Heat the frying pan and add half the olive oil
- Sear the fish for 2 minutes on each side
- Lift the fish from the frying pan and place it in the little oven dish.
- Add t a touch more of the olive oil and a splash of water to the pan and fry the cabbage and leeks until just softened.
- Add the red wine, the fennel seeds, the thyme, garlic and salt and pepper to taste.
- Sprinkle the tapioca/cornflour over cabbage mix and quickly work it through to thicken slightly.
- Spoon the cabbage mixture over the fish in the baking dish.
- Scrub the new baby potatoes and halve them.
- Rub the last bits of olive oil over the potatoes and grind some coarse salt over them. (Asijiki Himalayan Salt is great)
- Place the new baby potatoes skin side down on the little baking sheet.
- Dry fry the flaked almonds (you can use a little spray and cook if you don’t have a non-stick pan) on each side, tossing in a frying pan until just browning slightly.
- Top the fish and cabbage with the almond flakes and pop the baking dish in the oven to bake.
- Put your baking sheet of potatoes in the oven at the same time to roast for 20 minutes or until they are cooked through.
- Remove both the fish bake and the potatoes from the oven.
- Plate the cabbage topped fish neatly and arrange the roast potatoes on the plate beside the fish.
- Add a little salad garnish for colour and freshness.