Name: Winter vegetable ratatouille with white fish in lemon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄2 piece Onion; 1 clove Garlic; 1⁄2 piece Lemon; 1⁄2 tsp Dried coriander; 2 Tbsp Fresh parsley; 2 Tbsp Olive oil (mild); 175 g Celeriac; 175 g Fennel bulb; 100 g White fish fillet

Fruit

Fish

Citrus

Culicool

Lunch

Dinner

Paleo

Sirtfood

Winter vegetable ratatouille with white fish in lemon

 Finely chop the onion. Peel the celeriac and make small cubes of about 1 cm here. Clean the fennel and cut it into 1cm pieces. Chop the 2 garlic cloves. Chop the parsley to 4 tablespoons. Grate the zest of 1 lemon. 

 Take a skillet and put it on medium heat and add the olive oil. 

 Then add 1 finely chopped garlic clove along with the celeriac and fennel. 

 Sprinkle juice of ½ lemon over it, grate ½ lemon and sprinkle the coriander powder over it. 

 Bake for 5 minutes and then leave it for another 10 minutes with the lid on. Stir in between. 

 Now you can make the lemon dressing for the fish. Fry a container and add 2 tablespoons of parsley, juice of ½ lemon, the zest of ½ lemon, 2 tablespoons of olive oil, salt and 1 finely chopped garlic clove. Stir well and let this stand. This is a typical fish dressing in Malaga! 

 Now take a frying pan and put it on medium heat and add the olive oil. 

 Pat the fish dry and fry it in the frying pan. 

 Is the ratatouille and the fish ready? Spoon the rataouille on the plate, place the whitefish on top and spoon the lemon parsley dressing over it. 

Winter vegetable ratatouille with white fish in lemon

Winter vegetable ratatouille with white fish in lemon

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