Mustard-Glazed Cod with Braised Cabbage and Potatoes

Quarter the cabbage and remove the core. Cut each quarter into rough 2-inch strips. Peel and halve the yellow onion, then slice into thin half-moons.

Scrub the potatoes under cold running water. Cut any larger ones in half so all pieces are roughly uniform, about 1.5 inches.

Pat the cod fillets dry with a clean kitchen towel. Season lightly with salt and white pepper on both sides. Set aside at room temperature.

Melt 2 tablespoons of butter in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the cabbage strips to the pot. Stir to coat in the butter, then cook for 3 minutes until slightly wilted.

Pour in the white vinegar and 100ml of water. Season with salt. Reduce heat to low, cover the pot, and braise for 20 minutes until the cabbage is tender and the liquid has reduced to a light, fragrant glaze. Remove from heat and keep covered.

While the cabbage braises, place the potatoes in a medium saucepan and cover with cold salted water. Bring to a boil over high heat, then reduce to a gentle simmer.

Cook the potatoes for 15-18 minutes until tender when pierced with a knife but not falling apart. Drain and return to the warm pot.

Add 3 tablespoons of butter to the drained potatoes and toss gently until the butter has melted and coated each piece. Fold in the fresh dill. Taste and adjust salt if needed. Keep warm.

In a small bowl, whisk together the mustard, the juice of half the lemon, and 1 tablespoon of melted butter to form a smooth glaze.

Heat a large non-stick or cast-iron skillet over medium-high heat. Add a splash of olive-oil to the pan.

Place the cod fillets skin-side down in the hot pan. Sear for 3 minutes until the skin is golden and releases easily. Carefully flip each fillet.

Brush the tops of the cod with the mustard glaze. Cook for another 2-3 minutes until the cod is opaque and flakes easily with a fork. Use a food thermometer to verify the internal temperature reaches 145°F (63°C). The glaze should be lightly caramelized.

Spoon a generous portion of braised cabbage onto each warmed plate. Arrange a cluster of dill potatoes beside the cabbage.

Place one mustard-glazed cod fillet on top of or beside the cabbage. Finish with a thin slice of lemon and a small sprig of fresh dill. Serve immediately.