Cod Fillets with Vegetables and Grapes

Season fish fillets with salt and 4 tablespoons lemon juice. Cover and marinate. Peel the potatoes and cut into 2 cm (approximately 3/4 inch) cubes. Peel carrots and cut into slices. Trim leeks, rinse and cut 3/4 of the leeks into 4 cm (approximately 1 1/2-inch) long pieces. Dice the rest into fine cubes.

Heat vegetable stock in a wide saucepan, Put the potatoes, carrots and leek pieces into the saucepan and cook the vegetables for about 15 minutes. Then add the fish fillets on top of the vegetables and simmer for about 10 minutes in the covered pot.

Meanwhile, rinse the grapes and pluck from the stems. Heat olive oil in a saucepan and sauté the grapes. Add the leek cubes, honey and remaining lemon juice. Ladle a few spoonfuls of cooking liquid from the fish and add to the grapes.