BAKED SKREI & VEGETABLES IN WHITE WINE-SHALLOT SAUCE
4 6 oz Skrei fillets, skin removed
1 Head cabbage, chopped
2 Carrots, sliced
1 Clove garlic, sliced
5 Tbsp Butter, separated
1 C White wine
1 Tbsp Shallots, chopped
½ Bunch fresh parsley, chopped
Salt & Fresh cracked pepper, to taste
Preheat oven to 350˚F. Sprinkle 1 tsp salt over each Skrei fillet. Let sit for 7 minutes, rinse, and pat dry. Line a baking tray with parchment or foil. Season Skrei with pepper and top with 1-2 Tbsp butter and garlic. Bake Skrei for 10 minutes or until just cooked through.
Chop the cabbage and boil with carrots in lightly salted water. Meanwhile, in a separate sauce pan, bring wine and shallots to a simmer, and cook until alcohol is cooked out. Whisk in butter and season with salt and pepper. Hold warm.
Serve Skrei on a bed of cabbage and carrots, pour the sauce around the Skrei but not on top of fillets. Garnish with parsley.