Steamed cod on potato and savoy cabbage with apple slices

Ingredients for 1 servings:

• 135 g cod fillet(s), frozen
• 200 g savoy cabbage
• 2 apples (organic)
• 2 tbsp lemon juice
• 1 onion(s), red
• 1 tbsp rapeseed oil
• 200 g potatoes
• 50 ml vegetable stock
• 50 g sour cream
• Salt
• Black pepper, freshly ground
• Chili flakes from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Singles Dinner No. 152

Remove the thick central rib from the savoy cabbage, roll up the leaves, cut into thin strips, and set aside in a bowl. Peel the potatoes, cut into thick slices, and form them into sticks (like fries). Heat the oil in a large pot over medium heat and sweat the finely diced onion until translucent. Add the potatoes, season with salt, and pepper. Place the savoy cabbage strips on top of the potatoes, pour in the stock, and fold everything in. Reduce the heat to the second lowest setting and let the vegetables simmer, covered, for 10 minutes. Do NOT peel the apples. Core them, cut them into eighths, toss them in a bowl with 1 tablespoon of lemon juice, and then place them on top of the previously stirred vegetables in the pot. Place the almost thawed fish on top of the apple slices, drizzle with 1 tablespoon of lemon juice, and season with salt, pepper, and chili. Cook in the covered pot over the lowest heat for about 15 minutes. Set the fish and apples aside on a plate. Mix the sour cream into the vegetables and season to taste. Arrange the vegetables on a small platter, arrange the apples around them, and place the fish on top. Then garnish and serve.