High time for something light and healthy! After all the holiday binging I am eager to switch to steamed veggies, soups and warm salads (the cold ones I'm not so fond of during winter time). Vegetables are extremely versatile -- there are so many different kinds, and various different ways to prepare them.
I like to take advantage of seasonal produce as much as possible, though in general just go with the flow and buy whatever looks fresh and tempting. Quite often I end up with triple the amount of veggies that a normal person would eat. But what else can you expect after letting a woman loose in a store: she's bound to buy too much...
When I went grocery shopping last week, I noticed these cute young carrots and little cauliflowers, and of course could not resist their charm. (Luckily, I did not buy the mini cabbages, baby zucchinis or tiny leeks -- as my fridge was already packed with veggies, and I would probably have ended up throwing them away.) A perfect choice for a winter meal -- filling and full of flavor. I could just as well have used normal-sized vegetables, cut in smaller pieces. No difference in taste, but the little ones were so damn cute!
This dish is very easy and quick to prepare. Trust me -- I'm a lawyer. What I mean is: if I can prepare this after the usual 11h at the office, working on tough cases -- so can you. It's ready in no time, taste really good, and is shamelessly good for you.
Too good to be true, right? Well -- just see for yourself!
Ingredients:
- 200 g of young carrots (can be replaced by full-grown ones)
- 4 baby cauliflowers, cut in half (can be replaced by full-grown ones)
- 150 g of young green asparagus
- 400 g cod filet
- 150 g of chopped mushrooms
- 1/2 chopped onion
- lemon juice
- olive oil
- salt & pepper
Directions:
- Preheat the oven to 200°C. Cut the cod in stripes or small pieces, season with salt, pepper and lemon juice. Put on skewers, alternating with pieces of asparagus. Bake for 15-20 minutes.
- Put a big pan filled with salted water to a boil. Put in the carrots and cauliflower in the pan just for a few minutes, to blanch.
- Heat a little bit of olive oil in a grill pan and grill the asparagus, and blanched cauliflower and carrots. Season with freshly ground salt and pepper.
- Glaze the chopped onions in a small pan with olive oil until golden. Add chopped mushrooms. Season with salt to taste once fried.
- Serve fish with vegetables. Very good with a glass of wine (wine is healthy too)!
Bon appetit!
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