Main menu

Pages

From Every Day with Rachael Ray
June-July 2008
SERVES 4
Prep Time: 10 min
Bake Time: 30 min

2 tablespoons extra-virgin olive oil, plus more for greasing
1 head napa cabbageâ€"halved, cored and thinly sliced (about 6 packed cups)
1 red onion, thinly sliced

1 bunch scallions, thinly sliced crosswise
3 tablespoons cider vinegar
Salt and pepper
Two 1-pound [500 g] skinless cod or halibut fillets, bones removed
2 cups [500 ml] Salsa Fresca (recipe below)

Preheat the oven to 450°. Grease the bottom of a 9-by-13-inch baking
dish with olive oil. Toss together the cabbage, onion, scallions and
cider vinegar in the baking dish; season with salt and pepper.

2. Brush the fish fillets on both sides with the remaining 2
tablespoons olive oil and season lightly with salt. Place the fish,
skinned side down, on top of the cabbage mixture. Top the fish with
the salsa to cover. Bake until the fish is opaque in the thickest
part, 25 to 30 minutes.

Salsa Fresca
MAKES 5 CUPS
Prep Time: 5 min

1 cup packed coarsely chopped cilantro
2 cloves garlic
1/2 onion, coarsely chopped
1 jalapeao chile, halved lengthwise
2 1/2 pounds [1.25 kg] ripe tomatoes (7 or 8), cored and quartered
Juice of 1 lime
Salt

Using a food processor, pulse the cilantro and garlic together for 30
seconds. Scrape down the sides, add the onion and jalapeño and pulse
until finely chopped; transfer to a medium bowl.

Working in batches, add the tomatoes to the food processor and pulse
until finely chopped. Add to the cilantro mixture. Stir in the lime
juice; season with salt.

reactions

Comments