Pasta with Fish and Vegetables

Ingredients

• 2 carrots
• 150 g broccoli
• 1 red bell pepper
• 150 g corn (drained weight; canned)
• 250 g mushrooms (from jar)
• 350 g cod fillet
• Salt
• freshly ground pepper
• 2 tsp lemon juice
• 2 tbsp butter
• 125 ml fish stock
• 350 g whole wheat pasta (band noodles)
• 1 bunch Basil

Instructions

1. 1.

   Wash carrots and slice into rounds. Wash broccoli and cut into small florets. Cut bell pepper in half, remove seeds, wash and dice. Drain corn and mushrooms well.

2. 2.

   Rinse fish, pat dry, cut into about 3 cm pieces, season with salt and pepper, drizzle with lemon juice. Heat butter in a pan. Add carrots, broccoli, and bell pepper and sauté over medium heat for 1–2 minutes.

3. 3.

   Place fish on top of the vegetables. Pour in fish stock, cover, and steam over medium heat for 10–15 minutes. About 2 minutes before cooking is finished, add corn and mushrooms.

4. 4.

   Meanwhile, cook pasta according to package instructions in plenty of boiling salted water until al dente, drain in a colander and let rest.

5. 5.

   Wash basil, shake dry and tear leaves. Season the fish‑vegetable pan with salt and pepper. Serve fish and pasta topped with basil.