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🍽️ Cod fillets with braised cucumbers and potatoes

280 kcal · 30 min · 4 servings

Ingredients

• 640 g cod fillet (4 cod fillets)
• 600 g large braising cucumber (1 large braising cucumber)
• 600 g waxy potatoes
• 1 shallot
• 15 g butter (1 tbsp)
• 350 ml vegetable broth
• salt
• pepper
• 2 sprigs dill
• 100 g cream cheese preparation (0.2% fat)
• 1 tsp hot mustard
• 1 tsp lemon juice

Instructions

1. 1. Rinse the cod fillets under cold running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Peel the cucumber.
4. 4. Cut the cucumber in half lengthwise.
5. 5. Remove the core from the cucumber halves.
6. 6. Cut the cucumber flesh into bite-sized pieces.
7. 7. Peel the potatoes.
8. 8. Cut the potatoes into small cubes.
9. 9. Peel the shallot.
10. 10. Finely chop the shallot.
11. 11. Heat the butter in a large pan.
12. 12. Sauté the shallot until translucent over medium heat.
13. 13. Add the cucumber pieces and potato cubes to the shallot.
14. 14. Deglaze the vegetables with the broth.
15. 15. Season the mixture with salt and pepper.
16. 16. Let the vegetables braise over low heat for 5 to 10 minutes.
17. 17. Wash the dill under running water.
18. 18. Shake the dill dry.
19. 19. Finely chop the dill.
20. 20. Season the cod fillets with salt and pepper.
21. 21. Place the fillets on top of the vegetables in the pan.
22. 22. Cook the fish for 10 minutes covered.
23. 23. Lift the fish and vegetables out of the sauce carefully with a slotted spoon.
24. 24. Arrange the fish and vegetables on 4 plates.
25. 25. Stir the cream cheese and mustard into the remaining sauce in the pan.
26. 26. Season the sauce with lemon juice, salt, and pepper.
27. 27. Drizzle the fish and vegetables with the sauce.
28. 28. Sprinkle the dish with the chopped dill.

Nutrition per serving

• kcal: 280
• Protein: 35 g · Fett/Fat: 5 g · Carbs: 22 g