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🍽️ Cod with vegetables in vinegar marinade

421 kcal · 30 min · 4 servings

Ingredients

• 400 g Cod fillet
• Lemon (juice)
• Salt
• Pepper (from the mill)
• 200 g Carrots
• 1 Green bell pepper
• 1 Fennel bulb
• 4 tbsp White wine vinegar
• 4 tbsp Olive oil
• Thyme

Instructions

1. 1. Season the fish fillets with salt and pepper and drizzle with lemon juice.
2. 2. Peel the carrots and slice them. Wash the peppers, remove the stem and seeds, and cut into small pieces. Prep the fennel, wash it, halve it, remove the hard core, and slice thinly crosswise or grate.
3. 3. Blanch the vegetables in boiling salted water until al dente, drain, shock with cold water, and let drain.
4. 4. Fry the fish fillets in a non-stick pan in 1 tbsp olive oil over high heat for approx. 2 - 3 min per side, remove, and cut into bite-sized pieces.
5. 5. Whisk the vinegar with the remaining oil, salt, and pepper. Arrange the fish and vegetables on a plate, drizzle with the marinade, and toss gently. Let stand for 30 min. Serve garnished with thyme.

Nutrition per serving

• kcal: 421
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 14 g