- 1 cup chopped onion
- 1 teaspoon canola oil
- 3 cups shredded cabbage
- 1/2 teaspoon caraway seeds
- 8 ounces broad or ruffled noodles
- 8 ounces mackerel (skin on) or other fish
- 1/2 cup sliced scallions
- 1/4 cup dried bread crumbs
- 2 tablespoons Dijon mustard
- Preheat the oven to 400 degrees F (200 degrees C). In a large nonstick skillet over medium heat, saute the onion in the oil for 1 minute. Add the cabbage and caraway seeds. Stir and saute for 5 minutes. Cover the pan, reduce the heat to low, and cook for 5 minutes. Add the noodles and toss to combine. Spoon into a shallow 2-quart (2-l) casserole. Place the fish, skin side down, on top of the noodles.
- In a small bowl, toss the scallions, bread crumbs, and mustard. Spread evenly over the fish.
- Bake until the fish is cooked through and the crumbs are golden brown, 17 to 20 minutes.