Steamed fish fillet on a bed of vegetables

Ingredients for 2 servings:

• 300 g cod fillet(s)
• ½ small lime(s)
• 2 shallots
• 400 g fennel bulb(s)
• 2 small carrots
• 2 sprigs parsley, flat
• 2 tbsp olive oil
• salt and pepper
• 2 dashes lemon-flavored olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the fish fillets, pat dry, drizzle with the juice of half a lime, and lightly season with salt and pepper. Let stand briefly. Meanwhile, peel and finely dice the shallot. Trim the carrots and fennel. Cut the carrots into strips and finely grate the fennel. Heat the oil in a pan. Add the shallot, fennel, and carrots and sauté for about 3 minutes. Season with salt and pepper to taste. Place the cod fillets on the vegetables, cover, and sauté over low heat for 8-10 minutes. Meanwhile, wash and roughly chop the parsley. Arrange the vegetables and fish fillets on plates. Drizzle the lemon olive oil over the fish and serve sprinkled with parsley. Tip: Instead of parsley, you can also use a touch of tarragon.