Monkfish fillet on a bed of spinach with winter vegetables and brown rice noodles

Ingredients for 2 servings:

• 350 g monkfish fillet(s)
• 80 g noodles (brown rice noodles)
• 45 g spinach
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 medium-sized carrot(s), approx. 75 g
• 1 piece(s) celery, approx. 75 g
• 1 piece(s) fennel, approx. 175 g
• 2 tbsp olive oil
• 150 g sour cream
• 1 tsp, leveled turmeric powder
• ½ tsp curry powder, mild
• 1 tsp, heaped cumin powder, ground
• 1 pinch of cardamom
• n. B. Salt
• n. B. Pfeffer
• Water
• 2 cherry tomatoes for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

quick and easy, wholefood dish

Wash the spinach leaves. Peel the onion and garlic clove and chop very finely. Cut the carrot and the piece of celery into fine, short strips. Cut the piece of fennel into fine, short strips. Finely chop the fennel greens. Cut the fish fillet into two pieces. Heat the olive oil in a saucepan. Add water to three other saucepans and bring to a boil. Use the first for the rice noodles, the second for the fish, and the third for the spinach. Add the onion and garlic to the pan with the heated olive oil and let it cook until translucent. Then add the carrot and celery, stir briefly, and fry for about a minute. Then add the fennel and mix everything together. Add the sour cream and spices and cook with the lid closed over medium heat. Stir occasionally. Add a little water if necessary. Add the spinach to the pan with the water and let it cook with the lid closed. Add the brown rice noodles to the other pot and cook for about three to four minutes, depending on the cooking time. Add the fish to the other pot of water. The advantage: if you put all the pots on the stove at the same time and turn them on, the cooking times are perfect. Drain the spinach and divide them among the plates. Drain the pasta and place them on the plates. Arrange the vegetables on the plate and scatter the fennel greens over them. Finally, place the fish on the bed of spinach. Season the fish with a little pepper and salt.