Seared Cod with Warm Cucumber, Dill and Capers Sauce over Mashed Potatoes and Roasted Cabbage

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the green cabbage on a baking tray, add 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Toss well and roast for 22 to 25 minutes, turning halfway through, until tender and browned on the edges.

2. 2

   While the cabbage roasts, cook the potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 15 to 18 minutes until very tender. Drain well.

3. 3

   Return the potatoes to the hot pot and add 2 tablespoons olive oil, the whole garlic clove grated or mashed, 2 tablespoons of the vegetable stock or water, 1/4 teaspoon black pepper, and an extra pinch of salt if needed. Mash until smooth but still rustic. Keep warm.

4. 4

   Pat the cod fillets very dry with paper towels. Season both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper.

5. 5

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the cod fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until cooked through and flaking easily. Remove and keep warm on a plate.

6. 6

   In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the shallot and the 2 chopped garlic cloves; cook for 1 to 2 minutes until softened.

7. 7

   Add the cucumber, capers, and the remaining vegetable stock or water. Cook for 2 minutes, just until the cucumber is warmed through but still has some texture.

8. 8

   Add the lemon juice, lemon zest, and fresh dill. Cook 30 seconds more, then taste and adjust with a pinch of salt and pepper if needed.

9. 9

   To serve, spoon mashed potatoes onto each plate, place a cod fillet on top or alongside, and add the roasted cabbage. Finish with the warm cucumber, dill, and caper sauce over the fish and serve immediately.