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35 minutes
Prep: 10 minutes
Cook: 25 minutes
457 calories per serving view nutrition facts
4 servings
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| 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 |
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.
| % 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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