John Myers
Ingredients for 2 servings:
- 300 g cod fillet(s), 150 g each
- 1 tbsp lemon juice
- 1 tbsp dill, freshly chopped
- 1 tbsp rapeseed oil
- 200 g leek, cleaned
- 300 g pineapple pulp, fresh, cut into pieces (or canned)
- ½ apple, peeled, pitted (approx. 60 – 70 g)
- 150 ml vegetable stock
- 1 tsp ginger, very finely diced
- 1 tsp, leveled Pul Biber
- 6 cloves
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
also works with other fish fillets
Wash the fish fillets and dry thoroughly. Marinate with lemon juice and dill. Cut the cleaned leek into strips. Cut the apple into wedges and then into slices. Sauté the leek strips in oil and sauté for 2-3 minutes. Add the stock, pineapple, apple, and spices, and season to taste. Season the marinated fish with salt and pepper, place in a baking dish, and arrange the vegetables around the fish. Cook in a preheated oven at 180°C (top/bottom heat) for about 15-18 minutes (depending on the thickness of the fillets). Serve with basmati rice.
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