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Boil water for the stock. Meanwhile, finely chop the onion, celery, and carrot. Shred the cabbage and prepare the green beans.
Heat butter in a frying pan until it starts to sizzle. Add the onion, celery, and carrots and cook until softened but not browned.
Stir in thyme and cabbage and cook until cabbage starts to wilt. Add stock and lemon juice.
Season with salt and pepper and add green beans and butter beans. Reduce heat to simmer and cook until cabbage is soft, adding more water if necessary.
In another pan, heat oil over medium heat. Season perch fillets with salt and pepper.
Fry fish for 4 minutes on one side, then flip and continue cooking until done.
Serve each fish fillet atop a serving of the cabbage stew.
Follow the recipe steps below or
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