Steamed Cod on Savoy Cabbage and Leeks with Lemon Butter and Capers
This gently cooked cabbage, seasoned with a sauce of reduced Meyer lemon juice, butter, dill, and capers, serves as a bed for flaky filets of cod or any other fish, such as orange roughy or salmon. But its also perfectly good all by itself.
1 1/4 pounds savoy or smooth green cabbage, quartered, core removed
2 large leeks, the white part only, halved and slivered
4 tablespoons unsalted butter, divided
1/4 cup dry white wine
1/2 teaspoon sea salt
2 teaspoons finely chopped dill grated zest and juice of 1 large Meyer lemon (about B/d cup juice)
1 pound cod, snapper, or other fish, cut into 4 pieces, patted dry and seasoned with salt and pepper
2 tablespoons capers, rinsed freshly ground pepper to taste
Nutrition FactsServes 4. Per serving: 270 calories, 40% fat (12 g; 7 g saturated), 25% carbohydrate (17 g), 35% protein (23 g), 6 g fiber, 93 mg calcium, 2 mg iron, 247 mg sodium.
Directions1. Thinly slice the cabbage, rinse, and set aside without drying. Rinse the leeks as well, then drain, but dont dry.
2. Melt 2 tablespoons of butter in a wide skillet. Add the leeks and cook over medium heat, stirring frequently, until nearly tender (about 5 minutes), adding the wine if skillet becomes dry. Add the cabbage and sea salt, toss with the leeks, and cover. Cook until wilted and tender, 4 to 5 minutes, then add half the dill and lemon zest and toss.
3. Lay the fish over the cabbage, return the lid, and steam over medium heat until the flesh is opaque, about 3 minutes for a thin piece of cod or snapper.
4. Meanwhile, simmer the lemon juice in a small skillet until its reduced to 3 tablespoons. Remove from heat and whisk in the remaining butter, lemon zest, and dill, along with the capers. Brush some of this mixture over the fish and toss the rest with the cabbage, season with pepper, then divide the cabbage among 4 plates. Top with the fish and serve.