Chilean sea bass on braised savoy cabbage


By Dr. Ronald Hoffman

In this recipe a little bacon goes a long way in flavoring gently braised savoy cabbage. Savoy, with its crinkly leaves, leads all other cabbages in its concentration of phytonutrients, like beta-sitosterol and pheuphytin-A- which is more than you’ll ever want to know about a vegetable, except that cabbage was once called “the medicine of the poor.” Chemistry aside, this is a delicious preparation for a mild, sweet-fleshed fish previously known as Patagonian toothfish and renamed for obvious reasons

Serves 4

1 medium savoy cabbage, about 1 3/4 pounds
3 ounces slab bacon, nitrite-free
4 7-ounce thick Chilean sea bass fillets

  1. Wash cabbage. Remove core and, using a long thin-bladed knife, finely cut into 1/4-inch slices.
  2. Cut bacon into 1/4-inch cubes. Place in a 12-inch nonstick skillet with a cover. Cook over medium heat for about 3 minutes, until fat is rendered and bacon begins to crisp.
  3. Add cabbage, 1/2 cup water, 1/2 teaspoon kosher salt, and freshly ground black pepper. Cook over medium-high heat for 10 minutes, stirring frequently. Add another 1/2 cup water and lower heat to medium. Cover skillet and cook, stirring often, for about 30 minutes, or until cabbage is brown and soft. If cabbage begins to stick, add 1/4 cup water.
  4. Season fish with salt and pepper. Place on cabbage in skillet. Add 1/4 cup water and cover skillet. Continue to cook for about 10 to 12 minutes, or until fish is cooked through.
  5. When ready to serve, place a mound of cooked cabbage on each of 4 large plates. Carefully lift fish onto cabbage and drizzle with any pan juices. Serve immediately.

Recipe by Rozanne Gold. Healthy 1-2-3


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