A very easy to cook meal, and a great way to do fish.
The advantage of this is that you also create a really nice, delicate sauce at the same time.
I hate doing dishes, so this is a way to cut back on washing up.
I used shop bought fresh haddock for this - but whiting and pollack are good as well.
This will easily feed 4 people.
4 haddock or other white fish fillet, about 200 gm each
2 tbl Lemon juice
2 tbl Olive oil
4 tbl water
1 garlic clove, finely chopped
1 large carrot - peeled and sliced into thin strips (use a peeler for this)
3 sticks celery - finely sliced
1 leek - finely sliced
Salt and Pepper
Optional - about half a glass of white wine to deglaze
Place the lemon juice, oil, water, celery, leek and carrot in a large, heavy based pan.
Season to taste and bring to a boil.
Lower the heat to a simmer and place the fish skin side down in a layer on top of the veg in the pan.
It only takes about 10 minutes for the fish to be cooked, its done when the flesh is flaking.
Using a fish slice, very gently transfer the fish to a warm plate.
Now add the parsley to the veg mix and cooking liquid.
A drop of wine can be added to deglaze the pan at this point.
Then spoon over the fish and serve.
I just had some quickly wilted spinach and lemony courgette as extra veg and some oven fries - what would fish be without chips after all.
Throw in a julienned courgette, add a tbls of lemon juice and sweat off.
Then, just to add a little extra, try adding and reducing some spinach, it gives a lovely accompaniment to this dish.
It is a very handy light meal, which is what a lot of us like this time of year after the Xmas's excess.
Anyway - hope you find the recipe of use, and please take the time to comment - I appreciate the feedback.