Shreded cabbage ( Half of a medium cabbage), not too thin
Lemon juice from 1 lemon ; – Divide in half amount
1
bn
Parsley ; see Note.
1/2
c
Bread crumbs
3
Garlic clove mashed fine.
Granulate Garlic ( not garlic powder)
5
tb
Olive oil ( divide 2 + 3 )
Salt and freshly ground pepper .
INSTRUCTIONS
Source: From my Mother with Love & More. Rina.
You will need a rectangle dish that hold 6 halibut steaks.
In a bowl put cabbage ,Half the amount of lemon juice, 1/8 teasp salt, some
freshly ground pepper , less the 1/8 teasp granulate garlic, and 2 tables
of olive oil. With clean hand mix the cabbage, and squeeze a little the
cabbage to soften. Arrange in the rectangle dish as first layer.
On top put the frozen Halibut.
See Note: To prepare Parsely.I take the bunch in one hand very near the
leaves, and pull down the stalks, with the other hand I twist the stalks
till they torn,Wash leaves in bowl with plenty of water and dry them with
paper towel.
In your Food Processor use still knife, put Parsley and use - on / off
button 2 -3 times, Add all other ingredients - not Granulated garlic but
the fresh mashed one, Add another 1/2 teasp salt and some ground fresh
pepper. Work Food Processor again on/off button, till all blend nice.
Arrange over the halibut and spread evenly on top.
Cover with aluminium foil and Bake in pre heated 375 F hot oven for 20
minutes.<<< Take off Cover and continue to bake for another 20 -25 minutes.
or till you get nice color on top, and your folk will come easy out of
fish.
<<< At this stage ,if you get some guests, you can prepare the fish an hour
before they arrives, and continue the second stage 25- 30 minutes before
you serve the dish, Uncover and continue as written above.
Posted to JEWISH-FOOD digest V97 #300 by ZVI&RINA PERRY
<pzvi@netvision.net.il> on
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