2 cod fillets, skin removed, each weighing about 350g
2 cloves of garlic, finely chopped
2 tablespoons of lemon juice
salt and pepper to taste
2 tablespoons of butter or margarine
2 tablespoons of olive oil
1 cup of Japanese orange (kinkan), peeled and sliced into rounds (180g - 12 slices)
1 handful of cabbage, stalks removed, chopped (280g)
1/2 cup of puff pastry crumbs
2 cod fillets, skin removed, each weighing about 350g
2 cloves of garlic, finely chopped
2 tablespoons of lemon juice
salt and pepper to taste
2 tablespoons of butter or margarine
2 tablespoons of olive oil
1 cup of Japanese orange (kinkan), peeled and sliced into rounds (180g - 12 slices)
1 handful of cabbage, stalks removed, chopped (280g)
1/2 cup of puff pastry crumbs
Season the fish with garlic, lemon juice, salt, and pepper
Let it rest while preparing the filling: Preheat the oven to a hot temperature (200°C)
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet
Add the orange slices and cook for 2 minutes, stirring constantly
Add the cabbage, season with salt and pepper to taste, and cook for about 5 minutes or until the cabbage is tender
Add the puff pastry crumbs
Place the filling between the two fish fillets and put it in a greased baking dish
Brush the top of the fish with the remaining olive oil
Bake for 25-30 minutes
As the fish bakes, add a little water to the baking dish to prevent the bottom from drying out and burning
Serve 6 portions.
