Fish Baked in Parchment W/potatoes, Onions and Anchovy Butte
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Butter |
| 1 | White onion | |
| 2 | Cloves garlic | |
| 1 | lb | Savoy cabbage |
| Salt and freshly ground pepper | ||
| 2 | ts | Chopped thyme leaves |
| 4 | Small red bliss potatoes | |
| 2 | tb | Sherry vinegar |
| 4 | 6-ounce boneless fillet pieces of firm whi | |
| 1 | tb | Chopped fresh mint |
| 1 | Small carrot, finely diced and blanched | |
| 2 | Shallots, finely diced and blanched | |
| 1 | tb | Capers |
| 4 | 1/4-inch slices of anchovy butter | |
| 1 | Lemon cut into 4 wedges | |
| 4 | Sprigs parsley |
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