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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cabbage
Preheat your oven to 450°F (230°C). Cut the cabbage into wedges and drizzle with olive oil, salt, and pepper. Place on a baking sheet and roast in the oven for about 20-25 minutes, or until the edges are charred and crispy.
- 2
Cook the Grouper
While the cabbage roasts, heat a skillet over medium-high heat with olive oil. Season the grouper fillets with salt and pepper. Once the oil is hot, add the grouper fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Make the Herb Velouté
In the same skillet, lower the heat and add butter and minced garlic. Sauté until fragrant. Add the vegetable stock and bring it to a simmer. Stir in the heavy cream and chopped fresh herbs. Let it reduce for about 5-7 minutes until slightly thickened. Season with salt and pepper to taste.
- 4
Serve
On each plate, place a wedge of charred cabbage, top with the pan-roasted grouper, and drizzle the herb velouté over the top. Garnish with additional herbs if desired.
