Fish Fillet on Roasted Vegetables

Ingredients

• 2 Zucchini
• 4 Carrots
• 250 g Mushrooms
• 1 Shallot
• 1 Garlic clove
• 6 tbsp Olive oil
• 1 tsp coriander seeds
• 150 ml dry white wine
• 8 small red barbel fillets (about 80 g each)
• 1 lemon (juice)
• 1 tsp Ras el-Hanout
• Salt
• Pepper (freshly ground)
• 1 tsp Honey
• 1 tbsp freshly chopped parsley
• 1 tsp chives

Instructions

1. 1.

   Wash the zucchini and trim the ends. Peel the carrots and cut them into sticks about 1 cm thick, similar to the zucchini. Clean the mushrooms and halve them. Dice the shallot and garlic finely. Sauté in 4 tbsp hot oil in a pan until translucent. Add coriander seeds and cook briefly. Add carrots and fry for 2-3 minutes while stirring occasionally. Then add mushrooms and zucchini and fry another 2-3 minutes. Deglaze with wine and simmer over medium heat for about 7 minutes until the liquid has almost evaporated.

2. 2.

   Rinse the fish fillets, pat dry, and drizzle with lemon juice. Season with Ras el-Hanout, salt, and pepper, then cook in the remaining oil in a pan on the skin side for 2-3 minutes until golden brown. Flip and finish at low heat for 1-2 minutes.

3. 3.

   Drizzle honey over the vegetables, mix in parsley, taste, and adjust seasoning. Plate on four bowls and place the fish fillets on top. Sprinkle with chives and garnish with chive stems if desired.