Fish fillet on kohlrabi and carrot vegetables

Ingredients for 4 servings:

• 500 g carrot(s)
• 2 kohlrabi (approx. 250 to 300g each)
• 1 stalk(s) leek
• 2 m.-sized onion(s)
• 150 g celeriac
• 800 g fish fillet(s), ready to cook and boneless (e.g. cod, pollock, hake)
• 4 tbsp butter
• 2 tbsp lemon or lime juice
• salt and pepper

Instructions

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

in a roasting bag gently cooked vegetables with fish

Clean the kohlrabi, carrots, and celeriac and cut into julienne strips. Clean the leeks and onions and cut into thin rings. Place the vegetables in a large enough bowl and toss to combine, seasoning with salt and pepper (if you like it spicy, you can also add some chili flakes). Cut a piece of roasting bag to the appropriate size and seal one side. Preheat the oven to 175°C (350°F). Do not leave the oven rack in the oven while preheating (be sure to follow the instructions on the roasting bag package). Arrange the vegetables in the roasting bag. Sprinkle 2 tablespoons of the butter on top in small pieces. Once the fish is ready to cook, wash it again if necessary and pat it dry thoroughly, then cut it into portions if necessary. Drizzle with lemon/lime juice and season with salt and pepper. Place the fillet on top of the vegetables and sprinkle the remaining butter on top in small pieces. Seal the roasting bag. Carefully pierce a few small holes in the top to allow steam to escape during cooking. Place the roasting bag on the cold oven rack and cook on the second rack from the bottom of the oven at 175°C for 30 minutes. Tip: I always open the roasting bag right away, using a large casserole dish! This goes well with mashed potatoes or rice.