Fish with Peas, Carrots and Spinach in Broth
By chef Gulasch
A light fish fillet with colorful vegetables - peas, carrots, and spinach - served in broth, is excellent as a healthy lunch or a light dinner. A quick and nourishing solution for a busy day.
- 21 min
- total
- Medium
- level
4 min prep · 17 min cook
What you will need
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Fish fillet 100 g -
Green Peas 50 g -
Carrot 0.5 pcs
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Fresh Spinach 0.25 pcs -
Vegetable bouillon 0.25 pcs -
Garlic 1 clove
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🐟🥕✨
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Slice the carrots. Peel the carrots and cut them into rounds
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Slice the garlic. Cut the garlic into thin slices
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Saute the carrots with garlic. Heat a little oil in a saucepan, add the garlic, and briefly saute it over medium heat for about 1 minute, then add the carrots and saute for another 2-3 minutes
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Cook the broth. Pour in the bouillon mixed with water (or use stock if you have it) and cook over higher heat for about 5 minutes so the liquid reduces slightly and the flavor intensifies
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Pan-fry the fish. Pan-fry the salted fish fillet in a little oil over medium to high heat until golden brown, about 3-4 minutes on each side
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Add the peas and spinach. Add the peas and spinach to the mixture, season with salt, and do not cook any further
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Serve on a plate. Ladle the mixture into a deep plate and place the pan-fried fish on top 🍽️✨
Ratings and comments
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