The cabbage-and-carrot mixture adds a crispy contrast to this flavorful poached fish. The dish is best served in a large, shallow pasta bowl.
Preheat oven to 375°.
Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place coleslaw in an 11 x 7-inch baking dish; arrange fish on top of coleslaw. Pour juice mixture over fish; sprinkle with cilantro and pepper. Bake at 375° for 12 minutes or until fish flakes easily when tested with a fork.