Fish fillet with fennel and white cabbage salad

Ingredients for 6 servings:

• ½ head of white cabbage
• 1 bulb(s) of fennel
• 1 pear(s)
• 6 tbsp juice (tangerine or orange juice)
• 3 tbsp balsamic vinegar
• 40 g raisins
• 2 tangerines
• 1 lemon(s), cut into wedges
• 50 g olive oil
• 6 large fish fillets (preferably cod)
• Thyme
• salt and pepper
• oil

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

For the salad, wash and trim the white cabbage, and cut into fine strips. Sprinkle with 1 teaspoon of salt, knead vigorously (!!!), and let stand for 10 minutes. Trim the fennel, halve the bulb, and cut into fine strips, removing the middle stalk. Peel, quarter, core, and dice the pear. Drain and reserve the white cabbage juice. Heat it with 4 tablespoons of mandarin or orange juice (use real juice and not any “leftover liquid” from canned mandarins, for example—it will be too sweet), balsamic vinegar, and thyme. Add the fennel and cabbage strips and bring to a boil, then remove from the heat. Stir in the raisins and pear cubes and let cool (best done 1-2 hours before cooking the fish). For the dressing, combine the olive oil and the remaining juice with salt and pepper. Wash the fillets, pat dry, and season (I like to use lemon pepper; it adds a special touch to the fish and can help take away any fishy flavor). Heat a little oil and fry the fillets over medium heat for about 1-2 minutes on each side, then remove. Fold the mandarin oranges into the salad (again, please don’t use canned ones, because of their sweetness), arrange on a plate, drizzle with the dressing, and add the fish and lemon wedges.