Whiting pan-roasted, with spring cabbage and caper-lemon butter

Name: Whiting pan-roasted, with spring cabbage and caper-lemon butter
Yield: Serves 4
Ingredients: 2 whitings (450 g each), filleted and each fillet halved widthways; 2 Hisby cabbages or ½ Savoy cabbage, finely shredded; sunflower oil; softened unsalted butter; 2 Hisby cabbages or ½ Savoy cabbage, finely shredded; 80 g unsalted butter; 4 teaspoons capers (small ones packed in vinegar); ¼ teaspoon chopped fresh tarragon; 1 lemon; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 teaspoons capers (small ones packed in vinegar); ½ tablespoon meat jelly (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This is a good way to cook whiting, which is a relatively cheap fish. The method of pan-roasting can be used for many other fish fillets too. Whatever fish you use, be sure that it is absolutely fresh.

Ingredients

2 Hisby cabbages or ½ Savoy cabbage, finely shredded
2 whitings (450 <

Fish course
Pescatarian
Gluten-free
Summer

Method

Preheat the oven to 240°C/gas mark 9.

Add the cabbage to a pan of boiling salted water. Bring back to the boil and blanch for 2 minutes, then drain and refresh in cold water. Set aside.

To make the caper-lemon butter, peel and segment the lemon, reserving the juices. Me