Redfish over Stir-Fried Vegetables

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Redfish over Stir-Fried Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
426
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories426 kcal(20 %)
Protein36.9 g(38 %)
Fat22 g(19 %)
Carbohydrates19 g(13 %)

Ingredients

for
2
Ingredients
1
200 grams
2
1 stalk
1
Lemon (organic)
300 grams
3 tablespoons
100 milliliters
Vegetable broth (or fish stock)
1 tablespoon
fresh Lovage (and dill with flowers)
white Pepper

Preparation steps

1.

Rinse the fennel, trim and thinly slice. Peel the potatoes and carrots, rinse and thinly slice. Rinse the leek and cut into rings. Cut the lemon into wedges. Cut the fish into bite-sized pieces.

2.

Heat 2 tablespoons oil in a wok and stir-fry the redfish for about 3 minutes. Set aside. 

3.

Add the remaining oil to the wok. Stir-fry the vegetables and lemon wedges for about 10-15 minutes, stirring occasionally. Gradually pour in the vegetable stock then mix in the mustard. Season with chopped herbs, salt and pepper. Return the fish to the wok and carefully fold into the vegetables.