Cod with winter vegetables
Cod cooked on carrots, parsnips and leek with lemon.
Active time25 min
Cooking30 min
Total1 h
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Ingredients
- 200 g carrots
- 1 lemon
- 200 g parsnips
- 150 g leek
- 600 g cod loin
- 300 ml vegetable stock
- 20 ml olive oil
Preparation
Peel the carrots and parsnips, then cut them into thin rounds. Split, wash and finely slice the leek. Remove the bones from the cod and cut it into 4 thick portions. Squeeze the lemon.
200 g carrots1 lemon200 g parsnips150 g leek600 g cod loin- knife
- chopping board
Put the vegetables and stock in a sauté pan. Cover and simmer for 18 minutes, until they begin to soften.
300 ml vegetable stock- sauté pan
- lid
Place the cod portions on the vegetables. Cover and cook over a low heat for 10 to 12 minutes, until the flesh is opaque and flakes. Remove from the heat, add the lemon juice and oil, then serve.
20 ml olive oil- sauté pan
- lid
Allergens
- Celery
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration