Baked Halibut Provencal

INGREDIENTS:

6 Halibut steaks ( frozen )
3 c Shreded cabbage ( Half of a
-medium cabbage), not too
-thin
Lemon juice from 1 lemon ; -
-Divide in half amount
1 bn Parsley ; see Note.
1/2 c Bread crumbs
3 Garlic clove mashed fine.
Granulate Garlic ( not
-garlic powder)
5 tb Olive oil ( divide 2 + 3 )
Salt and freshly ground
-pepper .

You will need a rectangle dish that hold 6 halibut steaks.

In a bowl put cabbage ,Half the amount of lemon juice, 1/8 teasp salt, some freshly ground pepper , less the 1/8 teasp granulate garlic, and 2 tables of olive oil. With clean hand mix the cabbage, and squeeze a little the cabbage to soften. Arrange in the rectangle dish as first layer.

On top put the frozen Halibut.

See Note: To prepare Parsely.I take the bunch in one hand very near the leaves, and pull down the stalks, with the other hand I twist the stalks till they torn,Wash leaves in bowl with plenty of water and dry them with paper towel.

In your Food Processor use still knife, put Parsley and use -
on / off button 2 -3 times, Add all other ingredients -
not Granulated garlic but the fresh mashed one, Add another 1/2 teasp salt and some ground fresh pepper. Work Food Processor again on/off button, till all blend nice.

Arrange over the halibut and spread evenly on top.

Cover with aluminium foil and Bake in pre heated 375 F hot oven for 20 minutes. Take off Cover and continue to bake for another 20 -25 minutes. or till you get nice color on top, and your folk will come easy out of fish.

At this stage ,if you get some guests, you can prepare the fish an hour before they arrives, and continue the second stage 25-
30 minutes before you serve the dish, Uncover and continue as written above.