Name: Whitefish with winter vegetables
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 2 servings
Cuisine: Fish
Ingredients: 2 MSC certified white fish; 4-6 sprigs fresh thyme; 4 slices lemon; sea salt; black pepper to taste; white pepper to taste; 1/2 hispi pointed cabbage sliced lengthways into four strips through the core; 50 g butter diced, plus extra for the sauce; 1 sprig fresh rosemary; 1 garlic clove crushed; 1 bay leaf; 250 ml dry cider; 1/2 tsp ground nutmeg; 1/2 swede or turnips, diced; 50 g butter; 1/2 tsp white pepper ground; 50 g breadcrumbs; olive oil; zest of 1 lemon; 1 tbsp fresh curly parsley chopped; 1 tsp fresh thyme chopped

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Ingredients (21)

2	MSC certified white fish
4-6 sprigs	fresh thyme
4 slices	lemon
	sea salt
	black pepper — to taste
	white pepper — to taste

For the cider-braised cabbage

1/2	hispi pointed cabbage — sliced lengthways into four strips through the core
50 g	butter — diced, plus extra for the sauce
1 sprig	fresh rosemary
1	garlic clove — crushed
1	bay leaf
250 ml	dry cider
1/2 tsp	ground nutmeg

For the peppered swede mash

1/2	swede — or turnips, diced
50 g	butter
1/2 tsp	white pepper — ground

For the herby crumb

50 g	breadcrumbs
	olive oil
zest of 1	lemon
1 tbsp	fresh curly parsley — chopped
1 tsp	fresh thyme — chopped

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Method:

Start by seasoning your fillets of MSC certified white fish for 30 mins and leave on a tray at room temperature.

Next, cube the swede and then boil in a saucepan of salted water for 25-30 mins until soft. Mash with butter, salt and white pepper until smooth.

Braise the cabbage by melting butter in a large shallow pan and when it’s bubbling add in the strips of cabbage, clove of garlic, bay and rosemary. Caramelise the cabbage on all sides on a high heat.

Turn every 2-3 mins for an even char on the outer leaves and then reduce the heat after 5-6 mins and add the cider and grated nutmeg. Cover with a lid and braise for 15-20 mins until the cider reduces and the core of the cabbage is soft enough to slide a knife into easily. Season with salt and cracked black pepper.

Thicken any remaining cider reduction by stirring in a knob of butter and use as a sauce to dress the plate.

To make the herby crumb, mix all ingredients in a small bowl and fry the herby breadcrumbs in a non-stick pan for 4-5 mins until golden.

In a steaming basket, lay your fish fillets on a couple of slices of lemon and sprigs of thyme. Cook for no longer than 6-7 mins and serve immediately.

Plate up the fish on your mashed swede and top the braised cabbage with the herby crumb. Garnish the fish with some fresh thyme leaves.

Chef Naledi’s Tip: Swede is a root vegetable also known as ‘rutabaga’. It may easily be substituted with white or orange skinned sweet potatoes.

Recipe created by Chef James Strawbridge for The Ocean Cookbook 2024: “When you choose seafood with the MSC blue label, it means you’re supporting fishermen who are helping to keep the seafood you love on your plate. Forever.”