Preheat the oven to 210˚C (fan-forced). Line a large baking tray with baking paper.

Heat a chargrill pan over medium-high heat.

Pat the brined cabbage leaves dry with a paper towel, then grill on the chargrill pan until charred and soft enough to wrap the fish. Remove from the heat to a plate and set aside.

Finely zest the limes, then halve and place on the chargrill, cut-side down, until charred. Remove from the heat.

When cool enough to handle, juice the limes.

In the bowl of a food processor, combine the butter, saltbush, parsley, half the lime juice and zest and a generous pinch of sea salt flakes and black pepper. Blitz to combine.

To cook the fish, lay the cabbage leaves out on a clean working surface. Top with 1 fish fillet and sprinkle with salt and black pepper. Spoon over about 30 g of the saltbush butter, then top with a second fish fillet. Wrap to enclose the fish in the brined cabbage leaf.

Repeat with the remaining fish, butter and cabbage leaves, then transfer the cabbage-wrapped fillets to the prepared baking tray.

Bake for 10 minutes, until cooked (test the centre of the fish with a metal skewer to ensure it is cooked through).

In a small saucepan, heat the remaining saltbush butter with the remaining lime juice, zest and olive oil. Cook, stirring, until the butter melts and the sauce is warmed through.

Divide the cabbage-wrapped fish fillets between plates and spoon over the buttery saltbush sauce. Serve with extra lime wedges, if you like.