July 15, 2021
Lemon and Garlic Fish Over Sautéed Cabbage
Tender white fish gently cooked in a butter, garlic, and lemon sauce is balanced with a bed of sautéed cabbage that gets bright acidity from red wine vinegar and a bit of sweetness from some coconut aminos for a delicious, fast, and easy weeknight meal. If you have room for more calories, add another tablespoon of butter when cooking the fish and drizzle any sauce left in the pan over the fish.
Servings: 2
Calories: 320kcal
Ingredients
Cabbage
- 1 teaspoon avocado oil
- 2 cups cabbage shaved fine (I like to use a mandolin but a sharp knife works well too)
- 1 tablespoon coconut aminos
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley for garnish, optional
Fish
- 1 tablespoon butter or butter flavored coconut oil for dairy-free
- 1 clove garlic minced
- 1 pound tilapia sole, cod, or halibut
- salt and pepper to taste
- 1/4 teaspoon coriander ground
- 1/2 teaspoon Aleppo pepper optional, omit for nightshade-free
- zest of 1 lemon
- 1/2 tablespoon fresh lemon juice
Instructions
- Heat a large non-stick pan over high heat and when hot, add the avocado oil. When the oil is hot, add the cabbage along with a pinch of salt. Cook, stirring occasionally until the cabbage is softened, about 8-10 minutes. Add coconut aminos and red wine vinegar and cook until little to no liquid remains. Season to taste with salt and pepper and sprinkle with parsley. Divide between two serving plates and set aside.
- Wipe the pan clean and add the butter. Heat the pan over medium heat and when the butter is melted, add the garlic.
- While the butter melts, season the fish with salt and pepper, to taste. Sprinkle all over with the coriander and Aleppo pepper. Add the seasoned fish to the butter and garlic in the pan. Cook on medium heat until the fish is cooked through about half way – the fish will turn opaque about half way up through the thickness of the filet, about 3-5 minutes, depending on the thickness of the fish. Gently flip and cook the second side until cooked through, another 3-5 minutes.
- Transfer the fish filets onto the plated cabbage. Sprinkle with lemon zest and squeeze lemon juice over top before serving.
Notes
Nutrition made with 2 tablespoons butter: Calories: 370 cal, Carbs: 7g, Fiber: 2g, Fat: 18g, Protein: 47g
Nutrition Facts
Lemon and Garlic Fish Over Sautéed Cabbage
Amount per Serving
Calories
320
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
113
mg
38
%
Sodium
376
mg
16
%
Potassium
841
mg
24
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
47
g
94
%
Vitamin A
637
IU
13
%
Vitamin C
30
mg
36
%
Calcium
61
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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