BAKED FISH, BUTTERY CABBAGE & BUTTER SAUCE - Tom Aikens

Ingredients

• 2 fillets bream (also works with lemon sole, flounder or halibut)
• 1 lemon
• 80ml olive oil
• 4g fresh thyme
• 2g coarse sea salt
• 10 turns fresh black pepper
• Fresh dill
• 1 small January King cabbage
• 1 tbsp chopped chives
• 20g butter
• A little cooking liquor
• 2 medium banana shallots, sliced
• 1 bay leaf, cut into 4
• A few tarragon and parsley stalks
• 10 crushed black peppercorns
• 100ml apple juice
• 100ml white wine vinegar
• 200ml white wine
• 2g salt
• 30g cream
• 250g cold butter, diced
• 2 tbsp chopped chives
• Salt and pepper
• 2 shallots, finely diced