Steamed Fish with Vegetables

Ingredients

• •500 g fish fillet (cleaned, boneless)
• •2 medium tomatoes
• •2 long green peppers
• •3 spring onions
• •2 celery leaf stalks
• •1 small carrot
• •1 bay leaf
• •2 garlic cloves
• •2 sprigs fresh fennel (or 1 tsp fennel seeds)
• •Half a lemon
• •Salt, black pepper
• •1 tbsp olive oil

Preparation

1. 1

   Wash and dry the fish fillets and sprinkle both sides with salt and black pepper. Dip the tomato in hot water, peel it and chop into small pieces. Wash the long green peppers, discard stems and seeds, and slice into rings. Peel the outer layers of the spring onions and leeks and slice into rounds. Wash and dry the celery leaf. Scrape the carrot and cut into matchsticks. Peel the garlic and halve lengthwise.

2. 2

   Wash and dry the fennel sprigs. Seed and peel half a lemon and slice into rounds. Mix all the vegetables in a bowl and spread half over the bottom of the pot. Place the fish over the vegetables, scatter the remaining vegetables over the fish, add salt and black pepper, drizzle olive oil, add half a cup of water, set the pot over low heat and cook for 20-25 minutes. Serve hot with lemon on the side.