Light fish pan

Ingredients for 2 servings:

• 300 g pollock fillet(s)
• 2 tbsp lemon juice
• 1 small leek(s)
• 1 m.-sized carrot(s)
• 1 small onion(s), diced (approx. 50 g)
• 100 g cauliflower
• 1 tbsp olive oil or sunflower oil
• 150 ml broth
• salt and pepper
• some dill, chopped
• some parsley, chopped

Instructions

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

suitable as a diet

Wash the fish, pat dry, and cut into cubes. Drizzle with lemon juice. Clean and slice the carrot and leek, and cut the cauliflower into small florets. Sauté the diced onion in oil until translucent, add the other vegetables, and cook for 5 minutes, stirring. Pour in the broth and season with salt and pepper. Add the fish and simmer over low heat for about 15 minutes. Finally, sprinkle with finely chopped parsley and dill. Serve with boiled potatoes.