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🍽️ Haddock fillets on colorful vegetables

399 kcal · 30 min · 4 servings

Ingredients

• 4 slices cod (with center bone; approx. 250 g each)
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 400 g potatoes
• 200 g carrots
• 200 g celery stalks
• 1 stalk leek
• 4 shallots
• 2 garlic cloves
• 2 tbsp olive oil
• 2 bay leaves
• 200 ml white wine
• 1 tbsp parsley

Instructions

1. 1. Rinse the fish fillets under running water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Season the fish with a pinch of salt and freshly ground pepper.
4. 4. Drizzle the fillets with some lemon juice.
5. 5. Peel the potatoes and wash them thoroughly.
6. 6. Cut the potatoes into cubes of about 1 cm.
7. 7. Peel the carrots and wash them.
8. 8. Cut the carrots into small cubes as well.
9. 9. Wash and clean the celery stalks.
10. 10. Wash and clean the leek.
11. 11. Slice the celery and the leek into thin rounds.
12. 12. Peel the shallots.
13. 13. Cut the shallots lengthwise into thin strips.
14. 14. Peel the garlic cloves.
15. 15. Slice the garlic into very thin pieces.
16. 16. Heat the oil in a large casserole dish or pot.
17. 17. Add the potatoes, carrots, and celery to the hot oil.
18. 18. Fry the vegetables vigorously while stirring constantly.
19. 19. Add the leek, shallots, and garlic.
20. 20. Sauté everything for another 2 minutes.
21. 21. Season the vegetable mixture with salt and pepper.
22. 22. Add the bay leaves to the pot.
23. 23. Deglaze the mixture with wine.
24. 24. Bring the mixture to a boil.
25. 25. Cover the pot.
26. 26. Let everything simmer gently for about 10 minutes.
27. 27. Carefully place the prepared fish fillets on top of the steamed vegetables.
28. 28. Cover the pot again.
29. 29. Cook the fish for about 10 minutes until done.
30. 30. Serve the dish garnished with fresh chopped parsley.

Nutrition per serving

• kcal: 399
• Protein: 50 g · Fett/Fat: 7 g · Carbs: 24 g