Light Fish Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pollack fillet (s)
- 2 tablespoon lemon juice
- 1 small leek stick (s)
- 1 medium carrot (s)
- 1 small onion (s), diced (approx. 50 g)
- 100 g cauliflower
- 1 tablespoon olive oil or sunflower oil
- 150 ml broth
- salt and pepper
- some dill, chopped
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the fish, pat dry and cut into cubes. Drizzle with the lemon juice. Clean the carrot and leek and cut into strips and cut the cauliflower into small florets.
- Fry the onion cubes in the oil until translucent, add the other vegetables and stir-fry for 5 minutes. Pour in the broth and season with salt and pepper. Add the fish and let everything simmer over low heat for about 15 minutes.
- Finally sprinkle with finely chopped parsley and dill.
- Boiled potatoes go well with it.
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