Amsterdam fish stew

Ingredients for 4 servings:

• 6 leaves of savoy cabbage, large leaves
• 500 g jacket potatoes
• 2 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove(s)
• 750 g redfish fillet(s) or other fish fillet
• 200 g cherry tomatoes or slightly thicker tomato slices
• 75 ml white wine, dry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Suitable for using leftovers

Remove the tough core from the cabbage leaves, blanch the savoy cabbage leaves, and refresh them in ice water. Cut the potatoes into 2 cm thick slices. Mix the chopped garlic clove with the butter and brush it onto an ovenproof dish. Place the savoy cabbage leaves in the dish so that they hang over the edge. Cut the onion into fine strips and arrange them on top of the savoy cabbage leaves. Season the potato slices with salt and pepper, and arrange them on top of the onions. Season the fish with salt and pepper, place them on top of the potatoes, and garnish with cherry tomatoes. Pour the wine into the dish and fold the savoy cabbage leaves over the fish. Bake in a preheated oven at 200 °C (top/bottom heat) on the second rack from the bottom for 25 minutes (no fan!). Before serving, drizzle the fish with 2 tablespoons of olive oil.