Name: Cabbage-Wrapped Arctic Char
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 6 large leaves Savoy cabbage; 4 steaks 5 oz (150 g) skinless arctic char; 2 bell peppers (red and yellow), seeded and diced; 1 onion, chopped; 3 tablespoons (45 ml) olive oil; 1 teaspoon (5 ml) capers, drained and coarsely chopped; Salt and pepper

Ingredients

- 6 large leaves Savoy cabbage
- 4 steaks 5 oz (150 g) skinless arctic char
- 2 bell peppers (red and yellow), seeded and diced
- 1 onion, chopped
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (5 ml) capers, drained and coarsely chopped
- Salt and pepper

Preparation

- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- With a knife, remove the thick central vein of each cabbage leaf. You will get 12 leaf halves.
- In a large pot of salted boiling water, blanch the cabbage leaves for about 2 minutes or until slightly tender. Cool into ice water. Drain and pat dry.
- Season the fish with salt and pepper and wrap each steak with three cabbage leaf halves, letting the fish protrude on each side. Set aside.
- In a large ovenproof skillet, brown the bell peppers and onion in the oil for about 5 minutes and add the capers. Season with salt and pepper. Place the fish on the bell peppers in the skillet. Bake for 8 to 10 minutes, depending on the thickness of the fish, or until the desired doneness. Serve with white or red quinoa or brown basmati rice.

Cabbage-Wrapped Arctic Char

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Ingredients

Preparation

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