in Recipes

Fish pan with ginger and honey

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Ingredients for 4 servings:

  • 600 g fish fillet(s), e.g. pollock or redfish
  • 1 carrot(s)
  • 1 large onion(s)
  • 2 garlic cloves
  • 20 g ginger, approx. 2 cm thick piece
  • 2 tbsp butter
  • 2 tbsp honey
  • Salt
  • chili flakes
  • ¼ tsp cumin
  • 200 ml vegetable stock
  • 1 tbsp dill, finely chopped or frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a quick and tasty fish dish with a sweet note

Slice the onion and carrot. Chop the ginger into small cubes and thinly slice the garlic. Cut the fish fillets into approximately 6-7 cm pieces. Melt the butter in a deep pan. Add the carrots, onion, garlic, and ginger. Sauté with honey, salt, chili flakes, and cumin for about 7-8 minutes. Add the stock and dill, bring to a boil briefly, and sauté the fish over low heat for a few minutes until tender. Serve with tomato rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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