Fishfilet on Cabbage Salad

35 minutes Prep: 10 minutes Cook: 25 minutes

457 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

22	ounces	fish fillets
6	tablespoons	lemon juice
1/2	each	cabbage head
1	each	black pepper
1	bunch	thyme
4	tablespoons	olive oil
4	tablespoons	flour, all-purpose
2	ounces	butter

Directions

Wash the fish, dry with papertowl and sprinkle with two tablespoons of lemon juice.

Clean the cabbage and cut into small stripes, blanch the cabbage in boiling saltwater.

Put in a colanfer and let drip dry.

Wash the bunch of thyme and rip off the leaves;discard the stems.

Clean and core peppers; slice into small stripes.

Mix the left over lemonjuice with the salt and pepper; beat in the oil.

Mix the cabbage with the peppers and mix in the marinade and arrange on a platter.

Cut the fish in stripes and roll in flour and fry in the butter untill golden brown and serve.

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Nutrition Facts

Serving Size 325g

Amount per Serving

Calories 457 53% of calories from fat

	% Daily Value*
Total Fat 27.0g	41%
Saturated Fat 10.0g	48%
Trans Fat 0.0g
Cholesterol 135mg	45%
Sodium 263mg	11%
Total Carbohydrate 15.0g	5%
Dietary Fiber 3.0g	13%
Sugars 4.0g
Protein 40.0g	79%

Vitamin A	11%		Vitamin C	86%
Calcium	8%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Vegetarian Pot Stickers

Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.

Reviewed by kathmoe