100g white fish fillet without skin
2 tsp Tamari (soy sauce)
1/4 tsp crushed fennel seeds
1 cup Savoy cabbage, thinly shredded
1 spring onion
1/4 tsp cumin seeds
Grill fish fillet (season with a squeeze of lemon, ½ the tamari, salt and pepper to taste). Be careful not to overcook. Meanwhile, heat pan and cook cabbage, fennel and cumin (about 3 minutes) until cabbage starts to wilt. Add a drizzle of water or lemon juice plus the remaining Tamari to avoid sticking. Place cabbage on plate. Put the fish on top and drizzle with the pan juices. (if you place the fish on a piece of foil curled up at the edges you can catch the juice and use it too). Garnish with spring onion and serve immediately.