Lemon Butter Baked White Fish with Shredded Hispi Cabbage

Ingredients:

For the fish: - 1 pound white fish fillets (such as cod, haddock, or tilapia) - 1 tablespoon olive oil - 1/4 teaspoon salt - 1/4 teaspoon black pepper For the lemon butter sauce: - 1/4 cup unsalted butter - 2 tablespoons lemon juice - 1 tablespoon chopped fresh parsley - 1/4 teaspoon salt For the shredded hispi cabbage: - 1 head hispi cabbage, shredded - 1 tablespoon olive oil - 1/4 teaspoon salt - 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). 2. Season the fish fillets with salt and pepper. 3. Heat the olive oil in a large skillet over medium heat. 4. Add the fish fillets and cook for 2-3 minutes per side, or until golden brown. 5. Transfer the fish fillets to a baking dish. 6. In a small saucepan, melt the butter over medium heat. 7. Add the lemon juice, parsley, and salt. 8. Stir to combine and cook for 1-2 minutes, or until the sauce is heated through. 9. Pour the lemon butter sauce over the fish fillets. 10. In a large bowl, combine the shredded hispi cabbage, olive oil, salt, and black pepper. 11. Toss to combine. 12. Spread the shredded hispi cabbage around the fish fillets in the baking dish. 13. Bake for 15-20 minutes, or until the fish is cooked through and the cabbage is tender. 14. Serve immediately.

Tips:

- For a flakier fish, bake for 10-15 minutes per inch of thickness. - If you don't have hispi cabbage, you can use any type of shredded cabbage or greens. - To make the lemon butter sauce ahead of time, simply melt the butter and add the lemon juice and parsley. Refrigerate for up to 2 days. When ready to serve, reheat the sauce over low heat.

Variations:

- Add other vegetables to the baking dish, such as sliced onions, bell peppers, or zucchini. - Top the fish with shredded cheese before baking. - Serve the fish with a side of rice, potatoes, or pasta.