For cabbage2 tablespoons peanut oil 2 garlic cloves, finely chopped 1 large head napa cabbage, cored and roughly chopped
For fishcanola oil 4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)
Preheat the oven to 350°F. Lightly oil a 9x13-inch baking dish with canola oil and place cod in the dish. Salt and pepper the cod and bake for about 15 minutes, or until the fish flakes easily with a fork.
Meanwhile, make the vinaigrette by puréeing all the vinaigrette ingredients in a blender/mini food processor until smooth.