Cod with Vegetables in Vinegar Marinade

Ingredients

• 400 g cod fillet
• Lemon (juice)
• Salt
• Pepper (freshly ground)
• 200 g carrots
• 1 green bell pepper
• 1 bulb fennel
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• thyme

Instructions

1. 1.

   Season fish fillets with salt and pepper, drizzle with lemon juice.

2. 2.

   Peel carrots and slice into rounds. Wash, core, and cut the bell pepper into small pieces. Clean, wash, halve the fennel, remove the stalk, and slice or julienne thin rings.

3. 3.

   Blanch vegetables in boiling salted water until al dente, then drain, shock in cold water, and let dry.

4. 4.

   Pan‑sear fish fillet in a non‑stick pan with 1 tbsp olive oil over high heat for about 2–3 minutes per side. Remove and cut into bite‑sized pieces.

5. 5.

   Whisk vinegar with remaining oil, salt, and pepper. Arrange fish and vegetables on a platter, drizzle with the vinaigrette, gently toss, cover, and let rest for 30 minutes. Garnish with thyme before serving.