Lunch
Steamed Cod with Fennel
Tender cod cooked gently, covered, on soft-steamed fennel, served with potatoes simmered soft. A teaspoon of rapeseed oil and a little dill round it off. A calm, mild main without any strong roasted notes.
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Ingredients
- 300 g cod fillet
- 1 fennel bulb
- 300 g potatoes
- 1 tsp rapeseed oil
- 1 tbsp dill (optional)
- 1 pinch salt
Method
- Peel and dice the potatoes and cook until soft in lightly salted water.
- Cut the fennel into fine strips and steam soft with a little water.
- Season the cod lightly and cook it, covered, on the fennel for 8–10 minutes.
- Serve with the potatoes, a little oil and dill.
Why this recipe is gentle
The fish is gently steamed rather than seared hot and the fennel is cooked until soft, so everything stays tender and low-fat. There is no onion, garlic, tomato or spice, which keeps it mild and easy to eat.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well you tolerate the dish depends on the fat level, portion size and your personal triggers.
- Steam the fennel until really soft, which makes it taste especially mild.
- Cook the fillet only until it flakes tenderly so it stays juicy.
