Hake Fillet with Jasmine Rice and Cabbage

Hake Fillet With Jasmine Rice
Antonis Achilleos

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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
cup
jasmine rice
1
small head green cabbage (about 1 1/2 pounds), quartered
4
6-ounce pieces of hake fillet or other firm-fleshed fish, such as cod or snapper
kosher salt and black pepper
8
sprigs fresh dill
3
lemons, 2 cut into thin slices and 1 used to make 1 tablespoon zest
6
tablespoons
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.
Cyd McDowell
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 160
  • 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
What does this mean? See Nutrition 101.

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