Grenadier fish with spring vegetables and tomato sauce

Ingredients for 2 servings:

• 2 fish fillets, grenadier fish fillets (approx. 130 g each)
• 8 stalk(s) asparagus, green
• 1 m.-large zucchini
• 10 sugar snap peas
• 30 g algae (salicorn, samphire)
• 200 g chopped tomatoes (can)
• 1 garlic clove(s), finely diced
• 1 shallot(s), finely diced
• 1 sprig(s) rosemary
• 3 sprigs of thyme
• butter
• olive oil
• 2 tbsp Flour, double-grip
• salt and pepper
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Grenadier fish live in schools at water temperatures of 3-8°C at depths between 180 and 1240 meters. They are demersal fish of the Atlantic, found from the Bay of Biscay north to Trondheim and west to the Faroe Islands, off southern Iceland to southwestern Greenland. They can grow up to 1.50 meters long, but most often reach the market in sizes of 60-80 cm. They are considered worthless bycatch, but their meat is of the highest quality and ideal for frying. Preparation: Peel the bottom third of the asparagus spears, quarter the zucchini, remove the white flesh with the seeds, and dice the rest. Thread the snow peas. Trim the dark parts from the samphire. Steam the asparagus spears, zucchini cubes, and snow peas in an asparagus pot for 3 minutes. Rinse the vegetables in ice-cold water, drain well, and dry on kitchen paper. Melt 1 tablespoon of butter in a pan and toss the vegetables in it, seasoning with salt and a pinch of sugar. Sauté the shallot and garlic in 2 tablespoons of olive oil until translucent, add the tomatoes and herbs, and simmer over low heat for about 15 minutes. Season with a pinch of sugar, pepper, and salt. Remove and discard the herb sprigs. Dust the fish fillets skin-side down with flour and sear them in olive oil flavored with rosemary and garlic. After one minute, reduce the heat, and after another 3 minutes, turn the fillets over. Let them cook on a platter. Season with a little salt. Deep-fry the salicorns in hot olive oil for about one minute. Arrange the vegetables and fish fillets on plates and spread the chunky tomato sauce on top. I can imagine serving it with oven-fresh baguette or rice. Without these side dishes, it’s a food combining dish and is suitable for weight loss.