← All recipes

🍽️ Gentle Steamed Fish Fillet with Colorful Vegetables

100 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 0.5 bulb fennel
• 60 g small carrots (1 small carrot)
• 3 tbsp classic vegetable broth
• salt
• pepper
• 70 g pangasius fillet (preferably organic pangasius)
• 2 sprigs flat-leaf parsley
• 0.5 small lime

Instructions

1. 1. Peel the shallot.
2. 2. Dice the shallot very finely.
3. 3. Wash the fennel thoroughly.
4. 4. Wash the carrot thoroughly.
5. 5. Peel the carrot thinly.
6. 6. Cut the fennel into thin strips.
7. 7. Cut the carrot into thin strips.
8. 8. Pour the broth into a non-stick pan.
9. 9. Heat the broth in the pan.
10. 10. Add the diced shallot to the hot broth.
11. 11. Add the fennel strips to the pan.
12. 12. Add the carrot strips to the pan.
13. 13. Sauté the vegetables for about 3 minutes.
14. 14. Season the vegetables with salt to taste.
15. 15. Season the vegetables with pepper to taste.
16. 16. Rinse the fish fillets under running water.
17. 17. Pat the fish fillets dry with a kitchen towel.
18. 18. Lightly salt the fish fillets.
19. 19. Place the fish fillets on top of the sautéed vegetables.
20. 20. Cover the pan with a lid.
21. 21. Set the heat to a low setting.
22. 22. Steam the fish for 8 to 10 minutes.
23. 23. Wash the parsley thoroughly.
24. 24. Shake the parsley dry.
25. 25. Pluck the parsley leaves from the stems.
26. 26. Finely chop the parsley leaves using a large knife.
27. 27. Cut a lime in half.
28. 28. Squeeze the juice from the lime half.
29. 29. Drizzle the lime juice over the fish to taste.
30. 30. Season the fish with pepper to taste.
31. 31. Sprinkle the fish with the chopped parsley.
32. 32. Plate the dish.

Nutrition per serving

• kcal: 100
• Protein: 13 g · Fett/Fat: 2 g · Carbs: 5 g