Cod with Fennel and Potatoes

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Cod with Fennel and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
1
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
For the potatoes
2 potatoes (Predominantly waxy)
salt
parsley
How healthy are the main ingredients?
olive oilMargarinesaltOliveFennel bulbfennel fronds

Preparation steps

1.

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. 

2.

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. 

3.

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.