2 Cod loins
2 Medium sized McIntosh Apples (Can use Gala as well) cut into 1/4's (remove seeds)
4 Cups shredded red cabbage
Drizzle of EVOO
1 Tbsp Wild Dill Olive Oil
2 Tbsp Gravenstein Apple White Balsamic
1 Tbsp scant Butter Infused Olive Oil
1/4 tsp kosher salt + more for fish
cracked pepper to taste
Shred your apples and cabbage by means of a food processor or a mandolin.
Set your cooking pan on medium heat and drizzle in the EVOO. Once the oil is warmed, add in the cabbage, apple, Dill Olive Oil, Gravenstein Apple White Balsamic, Butter Olive Oil and 1/4 tsp of salt. Cook for 8 minutes or until the cabbage has wilted.
Meanwhile, add salt and pepper to your cod loins. Once cabbage has wilted in the pan, add the cod and let cook for 10 minutes with lid on to get it roasting. Note: keep an eye to make sure it gets to the point where the fish is white and nice and flaky.
Once it's done, serve it up!
Prep time: 5 minutes
Cook time: 20 minutes