Fish fillet on vegetable bed

The following recipe is a carefree way to prepare tasty fish fillets on a vegetable bed. The recipe is also a brilliant example of Mediterranean diet: fish combined with vegetable protein from white beans. Fennel with is mild licorice taste has always been a favourite in the south of France.

Everything is cooked in the same heavy casserole, such as Le Creuset. The recipe is with cod, but any firm, white fish will do; halibut, sea bass, John Dory fish. There is no need to add salt in this recipe because the capers are already quite salty and tinned beans are salted as well. Fresh lemon will also reduce the need for salt.

2 servings

About 300g cod fillet
1 fennel
1 carrot
1 shallot
1 clove garlic
A handful of baby spinach
2 tbsp. olive oil
A tin (400g) white beans
2 tsp capers
50 ml white wine
2 tbsp. crème fraîche, 15% fat
Freshly ground black pepper
Fresh dill
Lemon wedges

Wash and slice the fennel. Microwave until al dente, almost soft. Set aside.

Wash and slice the carrot. Microwave until al dente and set aside.

Warm the olive oil over medium heat in a heavy casserole. Peel and chop the shallot, peel and mince the garlic clove. Sauté them in the casserole for about 5 minutes stirring now and again.

Add the white wine, fennel and carrot to the casserole and stir. Add the crème fraîche, black pepper and some of the dill. Stir and cover.

Meanwhile rinse and thoroughly dry the tinned white beans. Add to the casserole and stir. Cover and let cook for about 3 minutes so that the beans are heated.

Add the capers and spinach and stir. Nestle the fish fillets among the vegetables and cover. Let cook for 10 minutes until the fish is opaque and flakes easily with a fork. NB! You may need to reduce the heat somewhat so that the fish is gently simmering among the vegetables.

Divide the vegetables on the plates and place the cod on top. Decorate with fresh dill and serve with lemon wedges.