Hake Fillet with Jasmine Rice and Cabbage

hake-fillet-jasmine-rice
Photo by Antonis Achilleos
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 522 calories
    • Calories 160 calories from fat
    • Fat 18 g
    • Sat Fat 11 g
    • Cholesterol 110 mg
    • Sodium 397 mg
    • Protein 33 g
    • Carbohydrate 55 g
    • Sugar 10 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 152 mg

Ingredients

  1. Check 1cup jasmine rice
  2. Check 1 small head green cabbage (about 1 1/2 pounds), quartered
  3. Check 4 6-ounce pieces of hake fillet or other firm-fleshed fish, such as cod or snapper
  4. Check kosher salt and black pepper
  5. Check 8 sprigs fresh dill
  6. Check 3 lemons, 2 cut into thin slices and 1 used to make 1 tablespoon zest
  7. Check 6tablespoons butter

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, fill a pot with 2 inches of water, fit with a steamer basket, and bring to a boil.
  3. Place the cabbage in the basket, cover the pot, and steam until tender, 15 to 20 minutes. Drain.
  4. Meanwhile, heat broiler. Arrange the fish on a broilerproof baking dish and season with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Place 2 sprigs of dill, 3 lemon slices, and 1 tablespoon butter on top of each piece of fish.
  6. Broil until the fish is opaque throughout, 10 to 12 minutes. Toss the rice with the zest and remaining butter. Serve with the fish and cabbage.