Crispy Fish Finger and Cabbage Traybake
Fish fingers and shredded cabbage roast together on one tray until the edges caramelize and the coating turns crisp. A lime mayonnaise goes alongside for dipping.
- Total
- 40 min
- Prep 10 · Cook 30
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Caramelizing
- Savory
- Standard
- Oven
Instructions
-
Set the oven to 220°C and let it heat while you prepare the cabbage and fish fingers.
~12 min
-
Cut 200 g cabbage into thin 0.5 cm slices. Put them in a large bowl, add 1 tbsp oil, 0.25 tsp salt and 0.25 tsp black pepper, and toss until every strand is coated.
~5 min
Coating every strand in oil and seasoning helps the cabbage caramelize evenly instead of steaming.
Pat the cabbage dry before tossing it in oil. Surface moisture is what makes roasted cabbage go limp instead of caramelized at the edges.
-
Line a baking tray with parchment paper. Spread the cabbage in a single even layer and set the 4 fish fingers on top, leaving space between them so the coating crisps rather than steams.
~3 min
Spacing the fish fingers lets hot air circulate so the coating crisps rather than steams.
Roasting Spread cabbage in a single layer and leave space between fish fingers so hot air circulates; crowding steams instead of roasting.
-
Bake for 20 minutes, until the cabbage edges are browned and caramelized and the fish fingers are crisp and reach 74°C in the centre. Turn the fish fingers once halfway through.
~20 min
Turning the fish fingers halfway ensures both sides brown evenly and the coating crisps.
If the fish finger coating browns before the cabbage is ready, slide the tray to a lower rack rather than lowering the heat, so the cabbage keeps caramelizing.
Roasting Spread cabbage in a single layer and leave space between fish fingers so hot air circulates; crowding steams instead of roasting.
Caramelizing Roast at high heat until cabbage edges are browned and caramelized; avoid stirring too often so edges can brown.
-
While step 4 cooks
While the tray roasts, squeeze 0.5 lime into a small bowl, add 2 tbsp mayonnaise and stir until smooth.
~3 min
-
While step 4 cooks
Lay 1 tortilla directly on the oven rack for the last 2 minutes of roasting, until soft and warm. Pile the cabbage and fish fingers onto the tortilla and spoon the lime mayonnaise over the top.
~2 min
Warming the tortilla directly on the rack makes it pliable so it folds without cracking.