Potato, Cabbage, and Apple Fish Loaf
2 cloves garlic, finely chopped
2 Tbsps. chopped fresh parsley
1/2 tsp. pepper
4 cod or haddock fillets, 4 to 6 ozs. each
1 Tbsp. lemon juice
1/4 tsp. caraway seeds
2 Tbsps. olive oil
2 large potatoes, peeled and very thinly sliced
1 green cabbage, about 1 1/2 lbs, shredded
1 egg
1 Tbsp.1% low-fat milk
2 apples, thinly sliced
Preheat oven to 400 degrees. Mix together garlic, parsley, and pepper.
Place fish in a dish and sprinkle with half of garlic mixture. Add lemon
juice and caraway seeds. Cover and chill. Brush 2 baking sheets with 1
Tbsp. oil, arrange the potato slices on them without overlapping, and bake
about 25 minutes, until crisp and brown.
In a large nonstick skillet, heat remaining oil over moderate heat. Add
remaining garlic mixture with cabbage and saute about 5 minutes, until
just wilted. Line an 8 1/2 x 4 1/2 x 2-1/2 inch loaf pan with oiled
aluminum foil, allowing about 4 inches of foil to hang over the long sides
of the pan.
In a small bowl, whisk together the egg and milk. Arrange half the
potatoes in the base of the pan. Top with a third of the cabbage, half the
fish, and a third of the apple slices. Brush with egg mixture before
topping with the next layer. Repeat to make a second layer of the cabbage,
fish, and apple slices.
Then finish with a layer of the remaining cabbage, apple slices, and
potatoes. Bake the fish loaf 55 to 60 minutes until the fish is cooked. If
the potatoes on top start to become too dark, cover with the overhanging
foil. To serve, carefully turn the loaf out of the pan onto a serving dish
and remove the foil. Cut into slices. Serve with a leafy tossed salad or
steamed vegetables.
Makes 4 servings.
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