Cod with Fennel and Potatoes
Ingredients
- For the cod
- 1 Cod (150 grams)
- lemon juice
- salt
- 1 ½ tsps Pastry flour
- 1 Tbsp olive oil
- 80 grams Diced tomatoes
- 1 tsp Caper
- 2 black Olives
- For the fennel
- 160 grams Fennel bulb
- salt
- lemon juice
- 1 tsp Margarine
- 2 Tbsps Vegetable broth
- fennel fronds
Preparation steps
For the fish: rinse and pat dry fish, season with salt and coat with flour. Heat olive oil in a nonstick pan and cook fish until golden brown on both sides. Remove fish from the pan and set aside. Add diced tomatoes with capers and chopped olives to the pan and saute briefly. Arrange vegetables next to the fish on the plate.
For the fennel: rinse and quarter fennel. Chop fennel leaves and set aside. Heat vegetable margarine in a pan and saute fennel briefly. Add vegetable broth, salt and lemon juice and simmer for about 15 minutes. Sprinkle with chopped fennel leaves and serve.
For the potatoes: rinse and peel potatoes, cut into pieces adn season with salt. Steam in a steamer until tender and sprinkle with chopped parsley. Serve fish accompanied by fennel and potatoes.
