Sesame cod pan

Ingredients for 4 servings:

• 50 g sesame seeds
• 600 g cod
• 1 leek(s)
• 200 g carrot(s)
• 200 g parsnip(s)
• 1 piece(s) ginger, walnut-sized
• 200 g sugar snap peas
• 1 garlic clove(s)
• 3 tbsp rapeseed oil
• 75 ml vegetable stock
• 3 stalks of coriander
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Roast the sesame seeds in a non-stick pan without fat. Rinse the fish fillet, pat dry, season with salt and pepper, and toss in the sesame seeds. Wash and trim the vegetables. Cut the leek into thirds. Peel the carrots and parsnips and cut them lengthwise into strips along with the leek. Rinse the snow peas. Peel the ginger. Peel the garlic. Finely dice both and sauté in hot oil in a pan. First add the carrots and parsnips and fry briefly, then add the leek and snow peas. Pour in the stock. Season with salt and pepper as desired. Place the fish fillet on top of the vegetables and cook, covered, for about 12 minutes. Sprinkle the dish with coriander leaves and serve. Rice makes an excellent side dish. A little fish tip: The back part has no bones. For 4 servings, one serving has 362 kcal.