Our recipes

Greek-style cod fillets

 
Greek-style cod fillets

Ingredients

(For the fish)

(For the vegetable sauce)

  • approx. 500 g carrots
  • approx. 200 g parsley roots
  • approx. 200 g celeriac
  • approx. 100 g leek (preferably the pale part)
  • 1 large onion
  • 2 garlic cloves
  • 3 tbsp rapeseed oil
  • 10 allspice berries
  • 6 bay leaves
  • approx. 100 g tomato purée
  • 1 tsp salt
  • 1 tsp mustard
  • 1 tsp sweet paprika (ground)
  • ¾ tsp pepper
  • ¾ tsp sugar

(optional: tomato passata, to make the consistency slightly thinner)

Preparation

To defrost, place the portions of cod fillets in the fridge. Leave the fillets to defrost, then rinse them under cold running water.

Wash and peel the vegetables. Coarsely grate the carrots, parsley roots and celeriac. Dice the onion and leek. Peel the garlic and chop or crush it finely.

Pat the fresh or defrosted fish dry, cut into pieces, and coat in a mixture of flour, salt, pepper and thyme. Heat the oil in a frying pan and fry the fish in batches over a medium heat until golden brown.

Heat 3 tbsp of oil in a large saucepan (or a large frying pan) and gently fry the onion with the bay leaves and allspice berries until translucent. Shortly after adding the onion, add the leek and garlic. Add the following ingredients one after the other in quick succession: carrots, parsley roots and celeriac. Then reduce the heat to medium, add approx. 375 ml water, tomato purée, salt, pepper, mustard, sweet paprika and sugar, and simmer for approx. 10 minutes (stirring occasionally) until the vegetables are soft but not overcooked.

Place the fish in a baking dish with the hot vegetables (we recommend three layers: vegetables, fish, vegetables), and leave to cool. It’s best to cover with cling film and leave in the fridge overnight.

If the dish is to be served warm: reheat in the oven a little later or the next day, just before serving.

If the dish is to be served cold: bring to room temperature before serving. Enjoy your meal!

Time

90-120 minutes