Coley with Winter Vegetables | Marine Stewardship Council

Ingredients

• 2 MSC coley fillets
• 4-6 sprigs of thyme
• 4 slices of lemon
• Sea salt
• Black pepper and white pepper
• 1/2 hispi pointed cabbage, sliced lengthways into four strips through the core
• 50g butter, diced (extra for the sauce)
• 1 sprig of rosemary
• 1 clove of garlic, crushed
• 1 bay leaf
• 250ml dry cider
• 1/2 tsp grated nutmeg
• 1/2 swede, diced
• 50g butter
• 1/2 tsp ground white pepper
• 50g breadcrumbs
• Olive oil
• Zest of one lemon
• 1 tbsp chopped curly parsley
• 1 tsp chopped thyme