Fish pan with vegetables and dill

Ingredients for 3 servings:

• 300 g fish (e.g. pollock or cod)
• 3 carrots
• 1 bulb(s) of fennel
• 1 m.-large zucchini
• 1 small onion(s)
• 120 g sour cream
• 1 tbsp dill, fresh or frozen
• 200 ml vegetable stock
• ½ lemon(s), the juice
• some oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

healthy and delicious

Peel the zucchini and carrots, halve them, and slice them. Clean the fennel and cut it into small, bite-sized pieces. If there is still some greens left on the fennel bulb, don’t throw them away; set them aside with the chopped vegetables. Finely dice the onion and lightly sauté it in a little oil in a pan. When the onions are translucent, add the remaining vegetables and fry for about 3-4 minutes. Then deglaze everything with the vegetable stock. Add the finely chopped dill, lemon juice, and fennel greens, if using, and simmer for 5 minutes. Then stir in the sour cream until all the lumps have dissolved. Let the mixture reduce slightly. Now cut the fish into 2-3 cm pieces. Once the sauce has a pleasantly thick consistency, simply place the fish on top of the vegetables and sauce, cover, and let it simmer for another 5-10 minutes (depending on the thickness of the fish pieces). Carefully fold the fish into the vegetables. Serve with boiled potatoes or rice.