Fish Fillets on Vegetable Bed

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(1 vote)
Fish Fillets on Vegetable Bed
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Health Score:
7,4 / 10
30 min.
ready in 55 min.
Ready in


2 tomatoes
150 grams green Peas
150 grams green Green beans
2 carrots
4 fish fillets (ready to cook, skinless, á 160 g, z. B. cod)
freshly ground peppers
lemon juice
Pastry flour
20 grams clarified butter
3 tablespoons butter
1 tablespoon Pastry flour
150 milliliters dry white wine
200 milliliters fish stock
1 tablespoon fresh chopped Tarragon
50 milliliters Whipped cream
200 grams Corn (canned)
Lemon wedge (for garnishing)
How healthy are the main ingredients?
CornGreen beansWhipped creamTarragontomatosalt

Preparation steps


Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into small cubes. Clean peas and beans. Cut beans into 2 cm (approximately 3/4 inch) long pieces. Blanch peas and beans in boiling salted water for 2-3 minutes. Drain and rinse in cold water, drain again. Peel carrots and cut into small cubes or sticks. Blanch in boiling salted water for 2 minutes. Drain, rinse in cold water and drain again. 


Rinse fish, pat dry, season with salt and pepper, drizzle with lemon juice and coat with flour. Heat butter in a pan and cook fish until golden brown on both sides. Remove from pan and keep warm in preheated oven at 80°C (approximately 175°F). Add 1 tablespoon of butter to the fish pan, sprinkle with flour and saute lightly, add wine. Add broth and whisk well until smooth.  


Add tarragon and tomatoes into sauce, add cream and season with salt and pepper. Simmer for about 5 minutes or until slightly creamy. In another pan, heat remaining butter, add peas, beans, carrots and well drained corn, season with salt, pepper and toss well. Arrange vegetables on plates and top with fish. Drizzle with sauce and garnish with lemon wedges. Serve.