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Ingredients
Cod with Vegetables in Vinaigrette
- Ingredients
- 400 grams Cod
- lemons (Juice)
- salt
- freshly ground peppers
- 200 grams carrots
- 1 green Bell pepper
- 1 small Fennel bulb
- 4 Tbsps White vinegar
- 4 Tbsps olive oil
- thyme
Rinse the fish, pat dry and season with salt and pepper, sprinkle with lemon juice.
Peel and thinly slice the carrot peel. Rinse, halve, seed and cut the peppers into small pieces. Rinse the fennel, discard the tough outer layer and the stalks, halve lengthwise, core and thinly slice.
In a pot of boiling salted water, blanch the vegetables until al dente, drain, rinse under cold water and drain.
Heat 1 tablespoon of the oil in a skillet over high heat, add the fish and cook until the fish is easily pierced with a knife, 2 - 3 minutes per side. Remove and cut into bite-size pieces.
In a bowl, combine the vinegar, oil, salt and pepper. Place the fish and vegetables on a plate, drizzle with the vinegar mixture, gently mix and let stand 30 minutes. Serve garnished with thyme sprigs.