Directions

1. Preheat oven to 400°F (200°C). Mix together garlic, parsley and pepper. Place fish in a dish and sprinkle with half of garlic mixture. Add lemon juice and caraway seeds. Cover and chill. Brush two baking sheets with 1 tbsp (15 mL) oil, arrange the potato slices on them without overlapping, and bake about 25 minutes, until crisp and brown.
2. In a large nonstick skillet, heat remaining oil over moderate heat. Add remaining garlic mixture with cabbage and sauté about 5 minutes, until just wilted. Line an 8 ½-inch x 4 ½-inch x 2 ½-inch (22 cm x 11 cm x 6 cm) loaf pan with oiled aluminum foil, allowing about 4 inches (10 cm) of foil to hang over the long sides of the pan.
3. In a small bowl, whisk together the egg and milk. Arrange half the potatoes in the base of the pan. Top with a third of the cabbage, half the fish and a third of the apple slices. Brush with egg mixture before topping with the next layer. Repeat to make a second layer of the cabbage, fish and apple slices.
4. Then finish with a layer of the remaining cabbage, apple slices and potatoes. Bake the fish loaf 55 to 60 minutes until the fish is cooked. If the potatoes on top start to become too dark, cover with the overhanging foil. To serve, carefully turn the loaf out of the pan onto a serving dish and remove the foil. Cut into slices. Serve with a leafy tossed salad or steamed vegetables.