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🍽️ Steamed Red Snapper with Colorful Vegetables and Saffron Butter

290 kcal · 30 min · 4 servings

Ingredients

• 600 g Red Snapper Fillet (4 Red Snapper Fillets)
• 1 tsp Saffron
• 20 g Butter (1 heaped tbsp; room temperature)
• 2 Carrots
• 2 Zucchini
• 1 stalk Celery
• 1 stalk Leek
• 1 bulb Fennel
• 2 Shallots
• Salt
• Pepper
• 4 sprigs Thyme
• 1 sprig Rosemary
• 100 ml Vegetable Broth
• 100 ml dry White Wine
• 2 stems Parsley

Instructions

1. 1. Rinse the fish fillets under cold running water.
2. 2. Then gently pat the fillets dry with a kitchen towel.
3. 3. Thoroughly mix the saffron threads into the softened butter.
4. 4. Peel the carrots, celery, and shallots.
5. 5. Thoroughly wash the zucchini and fennel.
6. 6. Remove the tough strings from the leek and wash it.
7. 7. Cut the leek into thin rings.
8. 8. Cut the remaining vegetables into strips about 4 centimeters long.
9. 9. Place the cut vegetables into the steamer insert.
10. 10. Season the vegetables with a pinch of salt and pepper.
11. 11. Place the fish fillets directly on top of the vegetables.
12. 12. Distribute the saffron butter evenly over the fillets.
13. 13. Season the fish fillets additionally with a little salt and pepper.
14. 14. Place fresh thyme sprigs and rosemary into a suitable pot.
15. 15. Pour the broth and white wine into the pot.
16. 16. Bring the liquid to a boil.
17. 17. Hang the steamer insert with vegetables and fish into the pot.
18. 18. Cover the pot.
19. 19. Steam the fish and vegetables for about 12 minutes until cooked through.
20. 20. Wash the parsley thoroughly in the meantime.
21. 21. Shake the parsley dry.
22. 22. Finely chop the parsley.
23. 23. Divide the steamed vegetables and fish among four plates.
24. 24. Drizzle the dish with the cooking liquid from the pot.
25. 25. Sprinkle the chopped parsley over everything.

Nutrition per serving

• kcal: 290
• Protein: 33 g · Fett/Fat: 10 g · Carbs: 11 g