Steamed cod & vegetables

📝 Ingredients

• 130 g cod fillet (or other white fish: pollock, hake)
• 100 g broccoli florets
• 1 carrot, cut into diagonal slices
• 80 g green beans
• 1 cm fresh ginger, peeled
• 1 tbsp olive oil
• ½ lemon (juice + a few slices)
• Herbs: dill, tarragon or parsley
• Salt, white pepper (milder than black for fish)
• 1 tsp light soy sauce (optional, for flavor)

🍴 Utensils

• Steamer or saucepan with a colander
• Parchment paper (optional, for cooking en papillote)
• Pastry brush

📖 Steps

1. Prep the vegetables: cut them into even pieces so they cook uniformly. Start with the ones that need more time (carrot, beans), then the more tender ones (broccoli).
2. Bring the steamer water to a boil with the lemon slices and ginger — their aromas will perfume the food as it cooks.
3. First place the carrots and green beans in the steamer basket. Cook 4 min, covered.
4. Add the broccoli. Season the cod with salt, white pepper, a squeeze of lemon and the herbs. Place the fish on top of the vegetables and brush it with a little oil.
5. Cover again and cook another 6–7 min. The cod is done when it flakes easily with a fork and is still pearly in the center.
6. Plate in a warm shallow bowl. Drizzle with olive oil and lemon juice and sprinkle with your chosen herbs. Add a dash of soy sauce if using.