German Pfannfisch - Baked Fish With Potatoes And Cabbage - cooking recipe

Ingredients

4 None large potatoes, peeled and thickly sliced
1 1/2 tbsp butter
1 None large onion, peeled and coarsely chopped
2 tbsp medium hot mustard
1 lb fish fillets (such as turbot, monkfish or red snapper)
1/2 None lemon, juiced
3/4 cup heavy cream
1/2 head savoy cabbage, cut into strips
2 None tomatoes, halved and seeded
1/2 bunch chives, chopped thinly

Preparation

Fry the potatoes in the hot butter until golden and season to taste. Remove then add the onions and saute. Remove them then toss with 1 tbsp mustard and leave them to cool.
Drizzle the fish with the lemon juice. Mix the heavy cream and cabbage in a pot and simmer it, covered for about 15 mins. Season to taste, add the tomatoes and heat.
Preheat the oven to 325\u00b0F. Layer the potatoes, fish and the onion and mustard mixture into a roasting pan and bake for about 15 mins.
Serve the cabbage on warmed plates with the fish on top. Brown the butter in a pan and mix it with the remaining mustard and pour it over the fish. Sprinkle with chives.