Juicy baked Skrei is delicately placed atop a bed of boiled cabbage and carrots, and served with a flavorful white wine–shallot sauce. Serve family-style or plated with sauce on the side.
Remove the skin and sprinkle 1 tsp salt over each Skrei fillet.
Let sit for 7 minutes, rinse, and pat dry.
Preheat oven to 350°F
On a parchment-lined baking sheet, place Skrei and season with pepper; top with butter and sliced garlic.
Bake Skrei for 10 minutes or until just cooked through.
Chop the cabbage, slice the carrots, and boil in lightly salted water for 3–4 minutes.
In a small sauce pot, bring wine and finely chopped shallots to a simmer, and let cook until alcohol is cooked out.
Whisk in the butter and season with salt and pepper, and hold warm.
Serve the Skrei on a bed of cabbage and carrots, and pour the sauce around the Skrei, but not over it.
Garnish with chopped parsley.