Pan-Seared Cod with Fennel

Ingredients

• 1 cod fillet (ca. 150 g)
• Lemon juice
• Salt
• 1.5 tsp wheat flour
• 1 tbsp Olive Oil
• 80 g tomato cubes
• 1 tsp Capers
• 2 black olives
• 160 g fennel
• Salt
• Lemon juice
• 1 tsp margarine
• 2 tbsp vegetable broth
• fennel greens
• 2 medium potatoes (mostly waxy)
• Salt
• parsley

Instructions

1. 1.

   Season cod fillet with lemon juice and salt. Lightly dust with wheat flour. Heat olive oil in a non-stick pan and sear the fish on both sides until golden brown. Briefly toss tomato cubes, capers, and chopped olives in the pan. Plate with the fish.

2. 2.

   Trim fennel, quarter it, and remove the core. Sauté in plant margarine. Add vegetable broth, salt, and lemon juice; simmer for about 15 minutes. Sprinkle chopped fennel greens on top.