This is an easily put together..with a tangy good slaw. The slaw is a mix of cabbage, capers, dill, oranges, and sherry vinegar. It could be made with any fish of your choice. The fish is covered in a light lemon butter sauce.
1 orange, peeled and diced
1 lemon, halved
2 green onions, chopped
sprig of fresh dill, chopped
3 T. capers
2 c. shredded red cabbage
2 T. sherry vinegar
2 cod fillets
3 T. olive oil
1 T. butter
Mix together orange pieces, red cabbage, capers, vinegar, the green onions, 1/2 the dill, and 2 T. olive oil in a bowl. In a frying pan heat the remaining T. of olive oil. Pat dry fish fillets, sprinkle with salt and pepper and put into pan. Cook for 2-3 minutes on each side. When fish is done, heat butte in pan and squeeze juice from lemon halves into the butter. Mix in remaining dill. Serve butter sauce over fish.
1 orange, peeled and diced
1 lemon, halved
2 green onions, chopped
sprig of fresh dill, chopped
3 T. capers
2 c. shredded red cabbage
2 T. sherry vinegar
2 cod fillets
3 T. olive oil
1 T. butter
Mix together orange pieces, red cabbage, capers, vinegar, the green onions, 1/2 the dill, and 2 T. olive oil in a bowl. In a frying pan heat the remaining T. of olive oil. Pat dry fish fillets, sprinkle with salt and pepper and put into pan. Cook for 2-3 minutes on each side. When fish is done, heat butte in pan and squeeze juice from lemon halves into the butter. Mix in remaining dill. Serve butter sauce over fish.
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