Cod in roasting foil on a bed of vegetables

Ingredients for 2 servings:

• 1 fish (cod, pollock or haddock without head), approx. 750 g
• 2 carrots
• 1 stalk(s) leek
• 2 stalk(s) celery
• 8 celery leaves
• 3 sprigs rosemary
• 3 shallots
• 3 garlic cloves
• 1 bay leaf
• 3 juniper berries, crushed
• 1 tsp peppercorns
• 8 stalk(s) asparagus, green
• 6 small vine tomatoes
• e.g. olive oil
• e.g. butter
• n. B. Salt and pepper, from the mill
• 2 tbsp chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

First of all: roasting foil is ideal for braising or steaming whole fish. The liquid that escapes from the fish serves as the braising liquid and can’t escape thanks to the foil. This creates a virtually airtight seal and cooks very gently, so even large fish don’t dry out during this process. The flavors of all the ingredients and the fish can combine well and are fully preserved. Therefore, add plenty of herbs to the bag, but season sparingly with pepper and salt. The fish should also be served with a sauce that is as subtle as possible, so that it doesn’t overwhelm its delicate aroma. This cooking method is, of course, not only suitable for the fish mentioned above, but also for many other types of fish. Grate the carrots, leeks, and celery using a julienne grater or cut into fine strips with a knife. Peel the shallots and garlic, but don’t mince them. Cut a length of roasting bag about twice the length of the fish to be cooked and seal it tightly on one side. Mix the vegetables with the herbs, bay leaf, juniper berries, peppercorns, and the butter, which has been cut into small pieces, and place in the roasting bag. Season the fish with pepper and salt and place it on top of the vegetables in the foil. Seal the foil and pierce a few holes in the top with a pin. This ensures that any pressure buildup cannot cause the foil to burst. Always place this package on a cold grill rack (important!) – this prevents the foil from being damaged. Place the rack on the second rack of a hot oven at 200°C (top/bottom heat) and cook for 25 minutes. Peel the asparagus along the lower third and trim the ends by about 5 mm. Bring two fingers of water to a boil in an asparagus pot. Place the asparagus in a basket, reseal the pot, and steam the asparagus spears for about 4-5 minutes. Then rinse the asparagus in ice-cold water and dry on kitchen paper. Melt butter in a pan and toss the asparagus spears in it, adding a little salt. Braise the tomatoes with 2 cloves of garlic and 1 sprig of rosemary in 2 tablespoons of olive oil in a covered saucepan over low heat for 15 minutes. Serve the fish with the vegetables. Serve with boiled potatoes in the tomato juices or a light mustard sauce. Without the potatoes, this dish is a food combining dish and is ideal for weight loss.