Simply Scandinavian by Trine Hahnemann

Author:Trine Hahnemann [Trine Hahnemann]
Language: eng
Format: epub
Publisher: Quadrille
Published: 2023-05-30T00:00:00+00:00

ONE-POT FISH AND VEGGIES

Fish and vegetables are perfect for a light dinner. You can use more or less whatever vegetables you’ve got. I always have enough mixed vegetables in my refrigerator to cook this dish, then I just need to bicycle to the fishmonger to see what is on offer and I am ready to make dinner.

SERVES 4

500g (1lb 2oz) broccoli, cut into long florets

6 spring onions (scallions), sliced

2 carrots, cut into 2–4 lengthways, depending on size

2 lemons, halved lengthways, then sliced

2 tbsp olive oil

6 thyme sprigs

600–700g (1lb 5oz–1lb 9oz) haddock fillet, or other firm white fish fillet

4 tsp salted butter

sea salt flakes (kosher salt) and freshly ground black pepper

My Daily Salad, or another green salad, to serve

Preheat the oven to 180°C/350°F/Gas Mark 4.

Mix the broccoli, spring onions, carrots and lemons in an ovenproof dish, then add the olive oil and thyme, season with salt and pepper and toss to coat everything in the oil and flavourings. Bake in the oven for 5 minutes.

Cut the fish into 4 pieces and arrange on top of the vegetables, sprinkle with salt and pepper and place 1 tsp of the butter on each piece of fish.

Return the dish to the oven and bake for a further 5 minutes, or until the fish is done. Be careful not to overcook it: if the fish flesh separates into flakes when pushed lightly, it is ready.

Serve right away with a green salad.

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