Time: 40 minutes.
400 g fish fillets
1 slice (about 200 g) white cabbage)
Salt and pepper
1 sachet bernaise-sauce powder
Grated cheese (optional)
Chopped parsley (optional)
Cut the fish into about 2 cm thick slices.
Wash and trim cabbage, onion and carrot and chop (or grate) very finely – the pieces should be no thicker than a toothpick. Sautée quickly in the butter – the veggies should not change colour. Put veggies into a greased oven-proof deep dish. Make a hole in the center of the veggies and put the fish pieces into it. Flavour with salt and pepper. Bake, covered, at 200°C until the fish is cooked through.
Make the bernaise sauce according to the instructions on the sachet and pour immediately over the fish and serve. Optionally, sprinkle the cheese over the wole thing, put back in the oven until the cheese is bubbly and golden, sprinkle with parsley and serve.