Rinse the cod fillet, dry with kitchen roll and sprinkle with 2 tablespoons of juice from one lemon. Clean, rinse and cut the cabbage into narrow strips. Blanch the cabbage briefly in boiling hot salted water, place in a colander and drain well. Rinse the thyme, dry it and pluck the leaves. Clean and seed the peppers, remove the white inner skins, rinse under cold running water, dry and cut into pieces. Mix the remaining juice of one lemon with salt and pepper, add the oil and the thyme leaves. Season the marinade one more time. Mix the savoy cabbage strips and the bell pepper pieces with the marinade and arrange them on a platter. Cut the fish into strips and turn it in flour to the other side. Season with salt and pepper. Heat the clarified butter in a frying pan, roast the fish in it until golden brown and arrange it on the leaf salad while it is still warm.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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