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Ingredients

Red Wine Reduction:
Fish and Vegetables:

Directions

Red Wine Reduction:
  • In medium-size nonaluminum saucepan, cook bacon over medium-low heat until fat is released, 5 minutes; do not let brown. Add shallots; cover pan and cook until softened, 3 minutes. Add wine, broth, thyme and bay leaf; boil, uncovered, until reduced by half, about 15 minutes.

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  • Strain liquid through fine-mesh sieve over a bowl; discard solids. Return liquid to saucepan. Gradually whisk in butter.

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Fish and Vegetables:
  • Heat oven to 350 degrees F. In large pot of boiling water, cook cabbage just until tender, 3 minutes. Drain in large colander; rinse under cold water to stop cooking.

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  • Season fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place in shallow baking dish. Gently heat red wine reduction. Pour over fish.

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  • Bake in 350 degree F oven until fish flakes when tested with fork, 12 to 14 minutes.

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  • Meanwhile, in medium-size skillet, cook diced bacon over medium heat 5 minutes or until lightly browned and fat is rendered. Add cabbage, onions and 1/2 cup chicken broth; heat through, 3 minutes. Season with remaining salt, pepper. Add parsley.

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  • Spoon 2 to 4 tablespoons cooking liquid in each of 4 serving bowls. Top with vegetables, then fish. Makes 4 servings.

Nutrition Facts

365 calories; total fat 17g; saturated fat 7g; cholesterol 99mg; sodium 857mg; carbohydrates 13g; fiber 3g; protein 38g.

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