Steamed Cod Fillet

Ingredients

• 2 red bell peppers
• 5 g ginger (1 piece)
• 1 Garlic clove
• 1 red chili pepper
• 2 stalks Parsley
• 50 g butter
• Salt
• Pepper
• 600 g waxy potatoes
• 2 tbsp olive oil
• 2 leeks
• 640 g cod fillet (4 cod fillets)
• 200 ml vegetable broth
• 1 Organic lemon

Instructions

1. 1.

   Wash, trim and dice the bell peppers. Peel the ginger and garlic; slice both very thinly.

2. 2.

   Wash, halve, trim and finely chop the chili. Wash the parsley, shake dry, chop the leaves. Heat 1 tsp butter in a pan. Sauté everything briefly. Set aside, season with salt and pepper, mix with remaining butter.

3. 3.

   Wash the potatoes, cut into wedges. Place on parchment-lined baking sheet, season, drizzle with oil. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 40 minutes.

4. 4.

   Meanwhile clean and wash the leeks, remove the dark green parts, slice the light parts lengthwise. Put them in a pot with a steamer insert.

5. 5.

   Wash the fish, pat dry, season with salt and pepper, place on top of the leeks, pour in broth. Cover and heat for 15 minutes. Add the butter mixture and cook for another 5 minutes.

6. 6.

   Wash the lemon, halve it, slice into rounds. Arrange the lemon slices with potatoes, leeks and fish on a plate.