BAKED FISH & POTATOES, CABBAGE & FRIED ASPARAGUS

Baked Fish & Potatoes, Cabbage & Fried Asparagus image

Provided by barbara lentz

Categories Fish

Time 40m

Number Of Ingredients 20

BRAISED CABBAGE
1 c napa cabbage chopped
1 c bok choy chopped
salt and pepper
1 Tbsp olive oil
FISH AND POTATOES
4 fish filets, your choice i used bass
2 medium russet potatoes
4 Tbsp butter melted
salt and pepper
FRIED ASPARAGUS
8 asparagus spears trimmed
1/2 c crushed almonds
1/4 c grated parmesan
1 Tbsp garlic powder
salt and pepper
1 large egg
oil for deep frying
GARNISH
lemon juice and slices

Steps:

1. For the fish and potatoes. Peel and wash the potatoes and slice very thin on a mandolin so they are all even.
2. Place parchment paper on baking sheet. Preheat oven 375 degrees. Place the fish on baking sheet. Sprinkle the fish with salt and pepper. Lay the potato slices over each piece of fish overlapping a bit.
3. Sprinkle with salt and pepper. Melt the butter and brush over each piece of fish covered with butter. Bake about 20 minutes then turn oven to broil and broil until potatoes are browned watching carefully.
4. For the cabbage. Place oil in pan and add the cabbage and bok choy. Sprinkle with salt and pepper and braise until softened.
5. For the asparagus. Beat the egg in a shallow dish. Mix the crushed almonds, parmesan cheese, garlic powder and salt and pepper together in another shallow dish. Heat oil to 350 degrees. Meanwhile blanch the asparagus in boiling water for 1 minute. Stop the cooking process by throwing them in ice water. Dry the asparagus and dip in egg then roll in almond mixture. Deep fry about 2 minutes.
6. To present. Place the braised cabbage on a plate. Top with fish and potatoes. Place two deep fried asparagus stalks on top. Top with a squeeze of lemon juice and garnish with lemon slices