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Baked cod with savoy cabbage and cream
Cod fillets baked over savoy cabbage softened with onion, then topped with cream and nutmeg for a simple oven-baked fish dinner. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Servings
- 4 servings
- Difficulty
- Easy
Cod baked over savoy cabbage is a simple oven-baked fish dinner: briefly cook the cabbage with onion, pour over cream seasoned with nutmeg, then arrange the cod fillets on top and bake everything together. The cabbage becomes tender, and the cream combines with the fish juices to make a sauce.
Ingredients
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Instructions
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Cabbage
12 minPreheat the oven to 200 °C (400 °F). Remove the thick ribs from the cabbage and cut the leaves into strips. Sauté the finely chopped onion in the butter, add the cabbage, season with salt, and cook, covered, for 8–10 minutes.
Cream
3 minTransfer the cabbage to a baking dish, pour over the cream, and season with nutmeg and black pepper.
Cod
20 minPat the fillets dry, season with salt, drizzle with lemon juice, and place on top of the cabbage. Bake for 15–20 minutes, until the fish is opaque white and flakes easily.
Tip: Cook the cabbage covered before baking so it releases its water; otherwise, it will thin the cream in the oven and make the sauce watery.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 299 kcal
- Protein
- 32 g
- Carbohydrates
- 15 g
- of which sugars
- 6.9 g
- Fat
- 13 g
- of which saturates
- 7.6 g
- Fiber
- 5.6 g
- Salt
- 1.8 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Treska zapečená na kele so smotanou
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