Cod on a bed of vegetables à la Dani

Ingredients for 2 servings:

• 300 g cod fillet(s)
• 150 g mushrooms, fresh
• 1 onion(s), red, approx. 75 g
• 1 pepper(s), red, approx. 100 g
• 1 carrot(s)
• 150 g broccoli, frozen
• Garlic clove(s)
• some chives, fresh
• ½ cup water, hot
• 100 g feta cheese
• lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

low carb, refined with feta

Bring a small pot of salted water to a boil. Slice the mushrooms, cut the onion into rings, and dice the bell pepper, feta, and carrot. I use frozen broccoli rather than fresh, so I can always take as much from the bag as I need for the recipe. Blanch the frozen broccoli and carrot in boiling water for five minutes, pour it into a sieve, and then plunge into very cold water to retain its beautiful green color. Rinse the cod fillet with cold water, pat it dry, and drizzle with lemon juice on both sides. Season well with pepper and salt and fry in a non-stick pan until well-cooked. In a separate pan, heat a little oil; first fry the onion briefly, then add the mushrooms and fry them. Add the hot water and simmer uncovered for another five minutes to reduce the water. Add the bell pepper and season generously with pepper and a little salt. Be careful with the salt, as the feta will add more salt. When there’s just a little water left in the pan, stir in the broccoli and carrots and press in the garlic. Turn off the heat and stir in the feta cubes. They should still be warm, but not completely melted. Arrange the vegetables on plates, place the cod on top, and garnish with some chives. This is a very tasty dish that gets a sophisticated touch from the feta cheese. It’s filling and has hardly any carbohydrates. I use “light” feta, which also makes the dish very low in fat.