Tuesday, October 18, 2011

Simple fish with a warm red cabbage and orange salad

This dinner is very quick to make, light and delicious.
And the salad gives a gorgeous burst of flavor even though summer has gone...

For the salad (this made two servings):
1 very small red cabbage (about the 15 cm in diameter), quarter, discard the stalk and finely slice
1 orange, (fileted and ) chopped
Olive oil
vinegar or lemon juice
salt
pepper

1. Heat your frying pan over medium to high heat. Add a splash of olive oil.
Stir fry the sliced cabbage only a couple of minutes until it begins to wilt. You still want it to be slightly crunchy in the finished dish.
2. Add the orange and all the juice you can press out of the discards. Let it warm through.
3. Pull off of the heat and season to taste. Arrange on your serving plate. (Wipe the pan clean if you want to fry your fish next.)

For the fish (1 serving):
1 filet of lemon sole (or fish of choice)
Olive oil to fry
Salt
Pepper

1. Heat your clean pan over medium to high heat. Add the oil.
2. Season the fish on one side with salt and pepper. Put it into the hot pan and season the other side.
3. Let it fry for at least two minutes without disturbing it in any way. Turn it over and let it fry for another two minutes. Transfer it to your plate without making a scramble of it (like I did). Don't worry though, it will taste good no matter how it looks. Drizzle with a little bit of lemon juice...