I procured a beautiful piece of cod at my food coop, and then picked up Napa cabbage as part of my CSA share the same day. I wanted the flavors of both to merge. So I went in a Thai-ish direction with lemongrass, lime and ginger.
Compound butter for fish:
butter, softened to room temp
Grated lime zest
Izak — sweet pepper flakes and cumin
Sweet chili sauce, optional
Sweet red pepper, cut in julienne
Hot pepper, finely minced
Napa cabbage, rinsed and cut into thick slices or shredded
Heat sauté pan and add peanut oil.
Add sweet peppers and salt, and cook, stirring occasionally for a few minutes. Next add hot pepper, then garlic and ginger and stir for one minute.
Add cabbage, salt, stir and add chili sauce and fish sauce, a good splash of water, stir and cover to cook for a couple minutes. Uncover and stir and cook for a few minutes more until just softened.
To cook fish:
Preheat oven to 400 degrees or slightly higher. When ready to cook, put baking pan in oven with a knob of butter and let heat up a few minutes.
Add fish, season with S&P, top with a knob of compound butter, and cook about 10 minutes, or until cooked through. It’s a nice idea to remove fish periodically and baste fish with melted butter in pan with a spoon.
Serve with wilted cabbage and rice. Muy bueno!