Fried fish with vegetable sauce

Ingredients for 4 servings:

• 400 g fish fillet(s), e.g. cod
• some flour
• 1 onion(s), diced
• 4 garlic cloves, diced
• some olive oil
• 1 tbsp, heaped vegetable stock, instant for 300 ml vegetable stock
• 200 g soup vegetables, chopped
• some salt and pepper
• Sauce thickener, light, or roux

Instructions

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

easy and easy to vary individually

Heat olive oil in a pan and add diced onion and garlic. You don’t need to chop both very finely, as everything will be pureed at the end. Briefly fry the onions and garlic, then add 300 ml instant vegetable stock and chopped vegetables (carrot, celery, leek). Season with salt and pepper and simmer for about 25 minutes. Then puree the sauce and thicken it (with a light sauce thickener or a classic roux). Season to taste and adjust the seasoning to your liking. Note: The only limits are the possibilities for the sauce. You can use spices of your own liking; you can omit the garlic, or use more. You can also omit instant broth; just add vegetables. The goal is for the final result to suit your own taste. Wash the fish fillets and season to your liking. Salt and pepper are standard, but you can also use various other seasonings, such as Cajun, or add other spices. Coat the fish fillets in a little flour. Fry the fish in olive oil for about 3 minutes on each side. We serve this dish with tagliatelle. However, rice would also work well.