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🍽️ Saffron Leek with Tender Cod

199 kcal · 30 min · 4 servings

Ingredients

• 600 g halibut fillet (4 halibut fillets)
• 1 tbsp lemon juice
• 2 stalks leek
• 100 ml white wine
• 100 ml vegetable broth
• 1 pinch saffron threads
• salt
• pepper
• 0.5 bunch spring onions

Instructions

1. 1. Rinse the cod fillets under cold running water.
2. 2. Gently pat the fillets dry with a kitchen towel.
3. 3. Drizzle the fish fillets with some lemon juice.
4. 4. Remove the green tops and the dry ends from the leeks.
5. 5. Wash the leeks thoroughly under running water.
6. 6. Cut the leek into approximately 1 cm thick diagonal slices.
7. 7. Place the leek slices into a pot.
8. 8. Pour wine and vegetable broth over the leeks.
9. 9. Add saffron threads to the liquid.
10. 10. Warm the mixture over low to medium heat for 3 to 4 minutes.
11. 11. Season the cod fillets with salt and pepper.
12. 12. Place the seasoned fillets directly on top of the warm vegetables in the pot.
13. 13. Cook the fish and vegetables over medium heat for 10 to 15 minutes.
14. 14. Meanwhile, clean the spring onions.
15. 15. Wash the spring onions under running water.
16. 16. Cut the spring onions into fine rings.
17. 17. Divide the fish with the vegetables among four plates.
18. 18. Sprinkle the dish with the cut spring onions.

Nutrition per serving

• kcal: 199
• Protein: 33 g · Fett/Fat: 3 g · Carbs: 5 g