Halibut chops on vegetables
easy
30 mins
30 mins
Ingredients
- 2 Halibut chops (approx. 200 g each)
- 1-2 TABLESPOONS Lemon juice
- 200 g Potatoes
- 200 g Carrots
- 1 (approx. 200 g) Fennel Tuber
- 7-10 Tbsp Salt
- 7-10 Tbsp Flour
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Butter or margarine
- 3 TABLESPOONS Honey
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon wheel and lemon balm
Directions
- 1
Wash the fish chops and dab them dry. Sprinkle with 1 tablespoon of lemon juice and leave to stand. Peel and wash potatoes and carrots and cut them into thin sticks. Clean the fennel, put the fennel green aside.
- 2
Wash the fennel and cut into thin slices. Cook the prepared vegetables in salted water for about 10 minutes. In the meantime, dab fish chops, salt them and turn them in flour. Tap off excess flour. Heat the oil.
- 3
Fry the fish on both sides until golden brown. Fry over medium heat for about 10 minutes. Drain vegetables. Heat the fat in a pan. Add honey. Swivel vegetables in it. Season with salt and pepper.
- 4
Season to taste with a little lemon juice. Chop the fennel green very finely and mix into the vegetables. Put on a plate. Arrange fish on it. Garnish with lemon wheels and lemon balm.
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