Cajun Fish With Cabbage and Bacon Sauté

Photo by Marcus Nilsson
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 402 calories
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 72 mg
    • Sodium 529 mg
    • Protein 45 g
    • Carbohydrate 19 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 125 mg


  1. Check 4 6-ounce skinless firm white fish fillets (such as halibut, striped bass, or tilapia)
  2. Check 2teaspoons canola oil
  3. Check 2teaspoons Cajun or blackening seasoning
  4. Check 4 slices bacon
  5. Check 4 scallions, thinly sliced, white and green parts separated
  6. Check 2cups corn kernels (from 2 ears)
  7. Check 1/2 small head Savoy cabbage, cut into 1-inch strips (4 cups)
  8. Check kosher salt and black pepper
  9. Check 2tablespoons cider vinegar


  1. Heat oven to 450° F. Place the fish on a rimmed baking sheet, drizzle with the oil, and sprinkle with the Cajun seasoning. Roast until the fish is opaque throughout, 8 to 12 minutes.
  2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
  3. Add the scallion whites to the drippings in the skillet and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the corn, cabbage, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the cabbage wilts and the corn is tender, 3 to 5 minutes more. Add the vinegar and scallion greens and toss to combine. Sprinkle with the bacon. Serve with the fish.