Baked halibut on bed of cabbage

Yield: 6 Servings

Measure Ingredient
6 \N Halibut steaks ( frozen )
3 cups Shreded cabbage ( Half of a medium cabbage), not too thin
\N \N Lemon juice from 1 lemon ; - Divide in half amount
1 bunch Parsley ; see Note.
½ cup Bread crumbs
3 \N Garlic clove mashed fine.
\N \N Granulate Garlic ( not garlic powder)
5 tablespoons Olive oil ( divide 2 + 3 )
\N \N Salt and freshly ground pepper .

Source: From my Mother with Love & More. Rina.

You will need a rectangle dish that hold 6 halibut steaks.

In a bowl put cabbage ,Half the amount of lemon juice, ⅛ teasp salt, some freshly ground pepper , less the ⅛ teasp granulate garlic, and 2 tables of olive oil. With clean hand mix the cabbage, and squeeze a little the cabbage to soften. Arrange in the rectangle dish as first layer.

On top put the frozen Halibut.

See Note: To prepare Parsely.I take the bunch in one hand very near the leaves, and pull down the stalks, with the other hand I twist the stalks till they torn,Wash leaves in bowl with plenty of water and dry them with paper towel.

In your Food Processor use still knife, put Parsley and use - on / off button 2 -3 times, Add all other ingredients - not Granulated garlic but the fresh mashed one, Add another ½ teasp salt and some ground fresh pepper. Work Food Processor again on/off button, till all blend nice.

Arrange over the halibut and spread evenly on top.

Cover with aluminium foil and Bake in pre heated 375 F hot oven for 20 minutes.<<< Take off Cover and continue to bake for another 20 -25 minutes.

or till you get nice color on top, and your folk will come easy out of fish.

<<< At this stage ,if you get some guests, you can prepare the fish an hour before they arrives, and continue the second stage 25- 30 minutes before you serve the dish, Uncover and continue as written above.

Posted to JEWISH-FOOD digest V97 #300 by ZVI&RINA PERRY <pzvi@...> on

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