December 21, 2010

Curried parsnip, creamy savoy cabbage and oven baked fish

Curried parsnip, savoy cabbage and fish

These days I've been eating quite some leftovers I had in my freezer, or I simply didn't have time to think of a new recipe. Today I felt like cooking something new again!
A quick and creamy savoy cabbage, curried parsnip and oven baked yellowfin sole fillets. Now I come to think of it, I made 3 dishes today, all within 40 minutes and ready to be served at the same time.

It's almost Christmas now.. People are getting into a festive mood and saying 'see you next year' doesn't feel as strange anymore. Last weekend I did my final Christmas food shopping; I bought some lentil papadams with red chillies, from Lijjad Papad, at the local Asian supermarket. These will make the perfect side dish for our chicken curry!
Of cours, lentils aren't truly paleo, but they're way better than grains so we don't mind having these during Christmas.

Savoy cabbage

I couldn't resist taking a picture of my savoy cabbage, it looks so complex and yet so perfectly beautiful..
I'd better get to those recipes now!

Curried parsnip (serves 1)
- 1 medium parsnip
- 1 tbsp olive oil
- 1 tsp curry powder

1. Preheat the oven to 175 degrees Celsius and line a baking tray with parchment paper.
2. Wash the parsnip and cut it into equal pieces, about 1/2 cm thick.
3. Spread parsnip over half of the baking tray, pour olive oil over it, add curry powder and mix with your hands until all pieces are covered with a layer of curry powder and oil.
4. Bake for 30 minutes until golden brown and soft.

In the mean time, prepare your fish:
Oven baked yellowfin sole fillet (serves 1)
- 2 yellowfin sole fillets
- 1 tbsp olive oil
- lemon pepper, freshly ground
- 1 tbsp lemon juice
- 1 tbsp fresh coriander leaves, chopped

1. Put fish fillets into a small oven dish, or make one yourself by folding some aluminum foil into an oven dish.
2. Sprinkle oil and lemon pepper to taste over fillets.
3. Put the oven dish into the oven, next to the parsnip on the baking tray, when the remaining baking time of the parsnip is 12 minutes.

While everything is baking, you can prepare your savoy cabbage.
Creamy savoy cabbage (serves 1)
- 1/4 of a head savoy cabbage
- 1/4 cup coconut milk
- 1 clove garlic
- 1 shallot
- 1 tsp ginger, freshly grated
- 1 tsp ground coriander seeds
- 1 tbsp sesame seeds
- 1 tsp coconut oil

1. Wash savoy cabbage and cut into thin strips. Finely chop the garlic and shallot.
2. Heat coconut oil in a wok or frying pan, add garlic, shallot and ginger and stir-fry for a minute or so, until it starts smelling good. Make sure it doesn't burn!
3. Add cabbage and stir-fry for a few minutes, then add coriander and coconut milk and stir-fry until the cabbage has wilted and has gotten creamy.

By now, the parsnip and fish should be done, take them out of the oven and put them onto a plate. Sprinkle lemon juice and coriander leaves over the fish.
Add creamy savoy cabbage and sprinkle with sesame seeds.
Serve hot and enjoy!

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