Today we’ll see how to cook fish fillet with vegetables.
Sometimes it is by spotting some ingredients while shopping that recipe ideas come from. It is sufficient to work from a little imagination the dinner menu follows by itself!
Leeks are one of those winter vegetables that are a little unloved, often associated with “strings in the soup” when we were kids … but tastes change and I appreciate leeks associated with fish, hence the dish of the day: cod on a bed of leeks and crowned with leeks sprouts.
Ingredients: Cod Fillets with Vegetables
For 4 people:
- 4 pieces of cod, the back is the best
- 3 leeks
- Mace flower
- 1 carrot
- Germinated leek seeds (those found in some Asian grocery stores, Metro, and organic grocery stores…)
- Salt and pepper
Referred to as the “flower of nutmeg,” mace is the lacy covering of the nutmeg seed, and has a more aromatic and bitter flavor than nutmeg. They are ideal to complement the meat dishes and fish with a twist .
Cooking Instruction: Cod Fillets with Vegetables
Wash the leeks thoroughly and slice into rings, fry in a pan with a little olive oil, add some mace flower and cook covered. Season according to your taste.
Cut the carrot in half and steam cook for a few minutes, you can also just put them on top of leeks in the pan. Then cut them into thin strips.
Cook the cod fillet blocks on two sides in the pan with a dash of olive oil and season. You can steam it if you prefer.
Plate the dish
Arrange the leeks on the plate. Put a few strips of carrot to give color and put a piece of cod.
Top with leek sprouts. A dash of reduced balsamic vinegar gives the final touch to this dish.
The reduced balsamic vinegar is obtained by leaving balsamic vinegar on low heat for a long time until getting syrupy.
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