Preparation:
Preheat oven to 450 degrees. Arrange fish on baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast fish until just cooked through, about 10 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add onion and saute 5 minutes. Add green and red cabbage and fennel seeds and saute until cabbage just starts to wilt, about 5 minutes. Remove from heat. Carefully add vinegar and toss to coat. Season to taste with salt and pepper. Divide cabbage among plates. Top with fish and serve.
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4 servings Roasting fish locks in the flavor and gives it a great golden crust. While the fish bakes, prepare the cabbage salad to go along with it. |
