Pan-Seared Nile Perch with a Cabbage and Bean Stew
- Seafood
- Low Calorie
- Keto
- Meat
- Contains Dairy
This cabbage stew is based on a peasant dish from south-west France. Serve with delicate white fish fillets, this delicious stew is a satisfying week-night meal.
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Nutrition Per Serving
- Calories 668
- Carbs 39.3g
- Fat 40.7g
- Fibre 11.6g
- Protein 34.9g
- Sugar 12.5g
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Step 1
Boil water for the stock. Meanwhile, finely chop the onion, celery, and carrot. Shred the cabbage and prepare the green beans.
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Step 2
Heat butter in a frying pan until it starts to sizzle. Add the onion, celery, and carrots and cook until softened but not browned.
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Step 3
Stir in thyme and cabbage and cook until cabbage starts to wilt. Add stock and lemon juice.
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Step 4
Season with salt and pepper and add green beans and butter beans. Reduce heat to simmer and cook until cabbage is soft, adding more water if necessary.
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Step 5
In another pan, heat oil over medium heat. Season perch fillets with salt and pepper.
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Step 6
Fry fish for 4 minutes on one side, then flip and continue cooking until done.
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Step 7
Serve each fish fillet atop a serving of the cabbage stew.
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