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Steamed Haddock with Carrots and Leeks

Name: Steamed Haddock with Carrots and Leeks
Cook time: 10 min
Yield: 4
Ingredients: 4 haddock fillets, about 150g each; 2 tablesp. lemon juice; 2 tablesp. olive oil; 4 tablesp. water; 1 garlic clove, finely chopped; 1 carrot, peeled and sliced into thin strips; 1 red pepper, sliced into thin strips; 1 leek, cleaned and sliced into thin strips; Salt and freshly-ground black pepper; 2 tablesp. flat-leaf parsley, finely chopped

By steaming the fish in this way, you end up with a delicious sauce to serve with it.

4 people

10 min

Nutrition per serving

kcal

340 kcal
protein

34g
iron

4.0mg
carbs

34g

Ingredients

4 haddock fillets, about 150g each
2 tablesp. lemon juice
2 tablesp. olive oil
4 tablesp. water
1 garlic clove, finely chopped
1 carrot, peeled and sliced into thin strips
1 red pepper, sliced into thin strips
1 leek, cleaned and sliced into thin strips
Salt and freshly-ground black pepper
2 tablesp. flat-leaf parsley, finely chopped

Main

4 haddock fillets, about 150g each
2 tablesp. lemon juice
2 tablesp. olive oil
4 tablesp. water
1 garlic clove, finely chopped
1 carrot, peeled and sliced into thin strips
1 red pepper, sliced into thin strips
1 leek, cleaned and sliced into thin strips
Salt and freshly-ground black pepper
2 tablesp. flat-leaf parsley, finely chopped

Place the lemon juice, olive oil, water, garlic, carrot, pepper and leek in a large frying pan. Season with salt and pepper and bring to the boil. Lower the heat to a simmer and lay the fish fillets close together on top of the vegetables.

Cover with a piece of baking parchment, then with a lid or a tray and cook for 6-7 minutes until the fish is cooked - the flesh should be flaking.

Using a fish slice, gently transfer the fish and the vegetables to warmed serving plates.

Spoon the cooking liquid over the fish.