Cilantro Perch Fillet with Savoy Cabbage and Persimmons
Rinse the cabbage, cut into bite-sized pieces and blanch for 4-5 minutes in boiling salted water. Drain and rinse with ice cold water. Place in a colander and drain well. Rinse the spinach thoroughly and blanch in boiling water for 1 minute and drain. Peel the garlic. Heat 1 tablespoon of olive oil, press the garlic and saute with the cabbage for 5 minutes. Add the spinach and cook briefly. Season with salt and pepper.
Rinse the persimmon and cut into slices. Drizzle with the juice of ½ lime. Season the perch fillets with salt and pepper and sprinkle with the remaining lime juice. Rinse the cilantro, shake dry and remove the stems and cut into pieces. Heat 2 tablespoons of butter with the remaining olive oil. Fry the fish fillets with the cilantro and on each side for 2-3 minutes.
Heat the remaining butter in a separate pan and fry the persimmon slices on each side briefly. Arrange cabbage with spinach and persimmon on plates, top with the fish and serve.