Slow-Cooked White Fish with Charred Cabbage

feel good food plan healthyish fish halibut cod grapefruit cabbage mint

Andy Baraghani

2 servings

Source

Ingredients

12 ounces skinless, boneless firm white fish fillets (such as halibut or cod)

3 tablespoons extra-virgin olive oil, divided, plus more for drizzling

1 grapefruit

Kosher salt

¼ medium head of green cabbage (about 10 ounces)

⅓ cup torn mint

Freshly ground black pepper

Method

Preheat oven to 325°. Rub fish with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Using a microplane, finely grate grapefruit directly over fish 2–3 times so each fillet is seasoned with a bit of zest; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes (thicker pieces may take longer).

Meanwhile, separate cabbage leaves and tear into 3"–4" pieces. Heat 1 Tbsp. oil in a medium skillet over medium-high. Add cabbage and cook, undisturbed, until about half of the leaves are charred in spots, about 3 minutes. Season with salt and give skillet a toss a few times. Continue to cook, undisturbed, until all leaves have a bit of char on them, about 2 minutes more. Divide cabbage among plates.

Using a sharp knife, cut all peel and white pith from grapefruit; discard. Thinly slice grapefruit into ½"-thick rounds.

Add grapefruit rounds to plates with cabbage; season with salt. Break fish into large pieces and divide among plates. Top with mint. Drizzle with more oil, then season generously with pepper.