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🍽️ Cod fillets on a bed of vegetables with creamy pea dip

250 kcal · 30 min · 4 servings

Ingredients

• 640 g cod fillet (4 cod fillets)
• 2 carrots
• 2 bulbs fennel
• 4 sprigs dill
• 1 tbsp olive oil
• 100 ml white wine
• salt
• pepper
• 1 clove of garlic
• 200 ml vegetable broth
• 200 g peas (frozen)
• 1 dash lemon juice

Instructions

1. 1. Rinse the cod fillets under cold running water.
2. 2. Pat the fillets dry with kitchen paper.
3. 3. Peel the carrots.
4. 4. Grate the carrots coarsely.
5. 5. Wash the fennel thoroughly.
6. 6. Remove the tough cores and slice the fennel into thin strips.
7. 7. Wash the dill sprigs.
8. 8. Shake the dill dry.
9. 9. Pluck the fine dill tips from the stems.
10. 10. Heat the oil in a large frying pan.
11. 11. Add the grated carrots and fennel to the pan.
12. 12. Sauté the vegetables over medium heat for 2 minutes.
13. 13. Deglaze the vegetables with the wine.
14. 14. Place the cod fillets on top of the vegetables.
15. 15. Season the fish with salt and pepper.
16. 16. Cover the pan.
17. 17. Simmer the fish over low heat for about 20 minutes.
18. 18. Peel the garlic.
19. 19. Bring the vegetable broth to a boil in a pot.
20. 20. Add the peas and garlic to the broth.
21. 21. Let the mixture simmer for about 5 minutes.
22. 22. Puree the pea mixture until smooth.
23. 23. Season the dip with salt and lemon juice.
24. 24. Divide the vegetables with the fish among four plates.
25. 25. Sprinkle the dishes with the fresh dill tips.
26. 26. Serve the pea dip alongside.

Nutrition per serving

• kcal: 250
• Protein: 34 g · Fett/Fat: 4 g · Carbs: 14 g