12 panfish fillets (any kind works, the smaller the better)
1 head of cabbage
olive oil
fresh black pepper
Heat the olive oil in a low-sided skillet. Drop the raw fillets in the oil and they will cook quickly. Drain filets on a paper towel. In the same skillet drop
quarter-inch slices of cabbage and heat until the sheen comes off the cabbage. Lay heated cabbage slices on dinner plates and top with fresh ground black pepper and fish filets. Makes 4 servings.
Karl Seckinger
Two Harbors
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