Today we’ll see how to cook a fish fillet with vegetables. Sometimes recipe ideas come from spotting certain ingredients while shopping. 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 leek sprouts.
Photo credit: © Eatwell101.com 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 for complementing meat dishes and fish with a twist.
Directions
1. Wash the leeks thoroughly, slice them into rings, and fry them in a pan with a little olive oil. Add some mace flower and cook, covered. Season according to your taste.
2. Cut the carrot in half and steam-cook for a few minutes; you can also just put it on top of the leeks in the pan. Then cut them into thin strips.
3. 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
1. Arrange the leeks on the plate. Add a few carrot strips for color, and add a piece of cod.
2. Top with leek sprouts. A dash of reduced balsamic vinegar gives the final touch to this dish.
Tip
The reduced balsamic vinegar is obtained by simmering it on low heat for a long time until it becomes syrupy.
How do you find this cod fillet with vegetables recipe?
Photo credit: © Eatwell101.com
Pan Seared Cod Fillets with Vegetables
This easy Pan Seared Cod Fish Fillets With Leek Sprouts Healthy Fish Recipe for busy dinners
- 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
Instructions
- Wash the leeks thoroughly, slice them into rings, and fry them 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 it on top of the 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. Add a few carrot strips for color, and add a piece of cod.
- Top with leek sprouts. A dash of reduced balsamic vinegar gives the final touch to this dish.
Recipe Notes
- The reduced balsamic vinegar is obtained by simmering it on low heat for a long time until it becomes syrupy.
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