Cod Fillets with Vegetables and Grape Sauce

Ingredients

• 1 kg cod fillets (4 fillets)
• Salt
• white pepper
• 500 g mostly firm potatoes
• 250 g carrots
• 2 small stalks leeks
• 1 l vegetable stock (glass)
• 700 g seedless grapes
• 4 tbsp olive oil
• 2 tbsp honey
• 6 tbsp lemon juice

Instructions

1. 1.

   Season the fish fillets with salt and 4 tbsp lemon juice and let them rest covered. Peel the potatoes and cut into about 2 cm cubes. Peel the carrots and slice them. Clean the leeks, cut three quarters into 4 cm pieces, finely dice the remainder.

2. 2.

   Heat the vegetable stock in a wide pot, add the potatoes, carrots, and leeks, and cook the vegetables for about 15 minutes. Then pat the fish fillets dry, place them on top of the vegetables, and let them steam in the closed pot for about 10 minutes.

3. 3.

   Meanwhile wash the grapes and pluck off the stems. Heat the olive oil in a pan, sauté the grapes, add the leek cubes, honey, and remaining lemon juice. Take some broth from the vegetables and mix with the grapes.

4. 4.

   Simmer the grape sauce briefly, season with salt and white pepper. Arrange the fish fillets on preheated plates over the vegetables and pour the grape sauce over them. Serve immediately with white bread.