Plaice fillet with fennel vegetables

Ingredients for 2 servings:

• 250 g fish fillet(s) (plaice), frozen or fresh
• 1 stalk(s) leek
• 2 carrots
• 1 bulb(s) of fennel
• 2 tbsp cream cheese with herbs
• 150 ml water
• 1 tsp vegetable broth, extract or paste
• 3 tsp oil
• 1 tsp butter
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light, fast, low-fat, WW – suitable

Defrost the plaice fillet (fresh fish can of course also be used), wash and pat dry. Trim the leek and cut into fine rings. Peel the carrots, trim the ends, halve lengthwise and cut into 2-3 mm thick slices. Cut the top and bottom off the fennel bulb, halve lengthwise and then cut into thin slices (about as thick as the carrots). Heat 2 teaspoons of oil in a pan and fry the vegetables while stirring. Deglaze with water, stir in the vegetable stock and bring back to a boil, then simmer over low heat until the vegetables are al dente. Stir in the herb cream cheese and season to taste. Heat 1 teaspoon of oil and 1 teaspoon of butter in a second pan and fry the plaice fillets on both sides over medium heat until cooked through, adding a little salt. Serve with rice.