Ingredients

  • 4 x 200g seabass portions
  • 25ml veg oil
  • 25g butter
  • Salt and pepper
  • Cabbage
  • 1 Red cabbage (7-800gm)
  • 50ml mild chilli oil
  • 1 clove garlic, chopped
  • 1  red chilli sliced
  • 100ml sour apple Juice
  • Few squeezes of honey
  • Juice ½ Lemon
  • Sea salt
  • 75ml white wine
  • 200ml double cream
  • 1 tsp Dijon mustard
  • Squeeze of lemon
  • 25g butter

Method

Cut the cabbage into 8 equal portions keeping the core intact.

In a hot non-stick pan add chilli oil and roast two pieces of red cabbage at a time, cook on either side until golden, season as you go.

Mix all the remaining ingredients together and pour over the cabbage, reduce by half.

Place into the oven for 5-8 minutes on 180c, check the cabbage is cooked then remove from the oven.

Baste the cabbage and reduce until glazed and sticky, keep warm.

Meanwhile pan fry the fish in oil for 2 minutes, flip over, season, add the butter and cook for another 2 minutes.

Place the wine and cream into a pan, bring to the boil, reduce by half, add the mustard, a touch of lemon, knob of butter and season.

To serve, sit 2 pieces of cabbage onto a plate flood the plate with sauce top with fish.

Ingredients

  • 4 x 200g seabass portions
  • 25ml veg oil
  • 25g butter
  • Salt and pepper
  • Cabbage
  • 1 Red cabbage (7-800gm)
  • 50ml mild chilli oil
  • 1 clove garlic, chopped
  • 1  red chilli sliced
  • 100ml sour apple Juice
  • Few squeezes of honey
  • Juice ½ Lemon
  • Sea salt
  • 75ml white wine
  • 200ml double cream
  • 1 tsp Dijon mustard
  • Squeeze of lemon
  • 25g butter

Method

Cut the cabbage into 8 equal portions keeping the core intact.

In a hot non-stick pan add chilli oil and roast two pieces of red cabbage at a time, cook on either side until golden, season as you go.

Mix all the remaining ingredients together and pour over the cabbage, reduce by half.

Place into the oven for 5-8 minutes on 180c, check the cabbage is cooked then remove from the oven.

Baste the cabbage and reduce until glazed and sticky, keep warm.

Meanwhile pan fry the fish in oil for 2 minutes, flip over, season, add the butter and cook for another 2 minutes.

Place the wine and cream into a pan, bring to the boil, reduce by half, add the mustard, a touch of lemon, knob of butter and season.

To serve, sit 2 pieces of cabbage onto a plate flood the plate with sauce top with fish.