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🍽️ Steamed Cod Fillet with Oven Potatoes and Leek

404 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 5 g ginger (1 piece)
• 1 clove of garlic
• 1 red chili pepper
• 2 stalks parsley
• 50 g butter
• salt
• pepper
• 600 g waxy potatoes
• 2 tbsp olive oil
• 2 stalks leek
• 640 g cod fillet (4 cod fillets)
• 200 ml vegetable broth
• 1 organic lemon

Instructions

1. 1. Wash the bell peppers thoroughly. Remove the inside and cut the vegetable into small cubes.
2. 2. Peel the ginger and the garlic clove. Slice both ingredients into very thin pieces.
3. 3. Wash the chili, halve it, and remove the inside. Finely chop the pod.
4. 4. Wash the parsley and shake it dry. Finely chop the leaves.
5. 5. Heat one teaspoon of butter in a frying pan.
6. 6. Sauté the peppers, ginger, garlic, chili, and parsley briefly in the pan.
7. 7. Remove the pan from the heat and set the mixture aside.
8. 8. Season the vegetable mixture with salt and pepper.
9. 9. Mix the seasoned mixture with the remaining butter.
10. 10. Wash the potatoes and cut them into wedges.
11. 11. Place the potato wedges on a baking sheet lined with baking paper.
12. 12. Season the potatoes with salt and drizzle them with oil.
13. 13. Preheat the oven. Bake the potatoes at 200 degrees Celsius (convection 180 degrees Celsius or gas mark 3) for 40 minutes.
14. 14. Wash the leek thoroughly. Remove the dark green leaves.
15. 15. Cut the white part of the leek lengthwise into thin strips.
16. 16. Place the leek strips in a pot with a steamer insert.
17. 17. Wash the cod fillet and pat it dry with a kitchen towel.
18. 18. Season the fish with salt and pepper.
19. 19. Place the fish on top of the leek in the steamer.
20. 20. Pour the broth into the pot.
21. 21. Heat the pot and cover it. Steam the fish for 15 minutes.
22. 22. Pour the prepared butter mixture over the fish.
23. 23. Steam the fish for another 5 minutes.
24. 24. Wash the lemon and cut it in half.
25. 25. Slice the lemon halves into thin slices.
26. 26. Plate the fish and leek.
27. 27. Serve the roasted potatoes alongside.
28. 28. Garnish the dish with the lemon slices.

Nutrition per serving

• kcal: 404
• Protein: 33 g · Fett/Fat: 18 g · Carbs: 26 g