Fish Dinner with Red Cabbage and Potatoes
A quick and comforting weeknight plate: pan-fried fish fillets with mussels, creamy sauce, red cabbage, and boiled potatoes, topped with crispy onions and fresh herbs.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Boil the 1.5 lb potatoes in salted water until fork-tender, about 15 minutes. Drain and keep warm.
Step 2
In a large skillet, melt 1 tbsp butter over medium heat. Add the 4 fish fillets and cook until golden and flaky, about 3 minutes per side. Remove and set aside.
Step 3
In the same skillet, add the 1 lb mussels and 0.5 cup heavy cream. Cover and cook until mussels open, about 5 minutes. Discard any unopened mussels.
Step 4
Stir in the 2 cups red cabbage and 1 tbsp butter, cooking until cabbage is heated through and slightly softened, about 3 minutes.
Step 5
Serve fish and mussels over potatoes with the cabbage and cream sauce, topped with crispy onions and fresh herbs if desired.
Tools you’ll need
- Large skillet
- Pot for boiling
- Knife
- Cutting board
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