Cod in juniper butter

Ingredients for 4 servings:

• 600 g cod fillet(s), frozen
• 500 g zucchini
• 1 onion(s)
• 50 g butter
• 2 tsp juniper berries
• Salt
• pepper
• 1 lemon(s), juice only
• 1 bay leaf
• 75 ml vegetable broth (instant)
• 1 bunch of parsley
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also suitable for diabetics

Thaw the cod. Wash the zucchini and slice thinly. Peel the onion, dice it, and sauté it in 1 teaspoon of butter. Add the zucchini and sauté for 3 minutes. Season with salt and pepper. Preheat oven to 175°C (350°F), removing the oven rack. Wash the fish and pat dry. Drizzle with 1 teaspoon of lemon juice, salt, and pepper. Cut a sufficiently long piece of roasting bag and seal one side according to the package instructions. Add the zucchini. Place the fish on top. Add 1 teaspoon of juniper berries, the bay leaf, and 3 parsley sprigs. Seal the other end of the film. Pierce two holes in it and place the bag on the cold oven rack. Cook in the oven at 175°C (350°F) for about 20 minutes. Crush the remaining juniper berries and sauté them in the remaining butter for 10 minutes, then strain through a sieve. Add the butter and broth to the pan and heat. Season with lemon juice, salt, and pepper. Thicken with the cornstarch. Finely chop the remaining parsley. Remove the fish from the foil. Serve with the zucchini and sauce. Sprinkle with parsley and serve. Serve with boiled potatoes.