Vegetable pan with skrei / winter cod

Ingredients for 2 servings:

• 250 g Skrei fillet(s) (winter cod)
• 1 rosemary sprig(s)
• 2 medium-sized potatoes, waxy
• 2 tbsp raisins, currants or sultanas
• 1 leek(s)
• 3 garlic cloves
• 1 m.-sized onion(s)
• ½ celeriac
• 1 apple, e.g. Boskoop
• ¼ cucumber(s)
• 3 tbsp balsamic vinegar
• 4 tsp soy sauce, e.g. Tamari strong or Kikkoman
• 3 tbsp olive oil or ginger oil
• 400 ml water
• 2 tsp, heaped paprika powder, sweet
• ½ tsp chili powder
• 1 tsp salt
• 2 large lemons

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Lightly oil a medium to small baking tray, preferably one made of enamel. Cut the fillet crosswise into strips and arrange them evenly on the tray. Pick the needles off the rosemary sprigs and arrange them over the fish. Cut all other vegetables, including the unpeeled potatoes, into small strips. Cut particularly fine rings from the leek and onions. Finely slice the garlic or distribute it evenly with a garlic press. Spread everything one after the other on the tray and over the fish. Finally, sprinkle the raisins over the garlic and place the sliced ​​apples and cucumber on top. Mix together a stock from balsamic vinegar, soy sauce, olive oil, and 200 ml of lukewarm water. Then stir in the salt, paprika, chili powder, and the juice of one lemon. A honey jar with a screw-top lid is ideal for this; shake vigorously until all the ingredients are well blended. Spread this stock evenly on the tray and let it sit in the refrigerator for a day if desired (this is not necessary). Preheat the oven to 200°C (bottom heat with fan). No top heat. First, bake the tray containing the cod on the middle rack for 20-30 minutes. Gently press down the softened vegetables with a large, flat spoon or spatula. Season the resulting sauce briefly to taste, and if necessary, add more chili. Then, if necessary, mix the remaining water with the chili and spread it over the tray. All ingredients should now be somewhat submerged in liquid. Increase the temperature to 250°C and bake for another 20 minutes. Depending on your oven, the liquid should then be largely evaporated, but keep an eye on it. If there are no more bubbles, there is a risk of burning. As long as it is still bubbling a little, everything is fine. Turn off the oven, but let the tray stand and cool for another 20-30 minutes if necessary. During this time, you can calmly set the table and perhaps have a cool bottle of Pinot Gris (highly recommended) ready. Garnish with quartered lemons for you to squeeze yourself, according to taste.