until the fish is no longer translucent in the center and
flakes easily, about 10 minutes per inch of thickness.
(The exact cook time will depend on how thick the
fillets are.) Stir in the lemon juice.
- Remove the fish to a serving platter; discard the
cabbage leaves and sprigs of dill. If you prefer a thicker
sauce, boil the sauce for 10 minutes or until thickened
to your liking. - Cover the fish with the sauce and serve garnished
with lemon wedges, more fresh dill, and a sprinkle of
purple salt, if desired. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a lightly greased
skillet over medium heat until warmed through.