This simple and flavourful low carb fish and vegetable dish does not take much effort and is a healthy option for a midweek supper.
4 people made this
vegetable oil, as needed for cooking
4 to 5 white fish fillets (cod or carp)
salt and pepper, to taste
1 celeriac, grated
3 carrots, grated
2 root parsley, grated
3 onions, chopped
120g tomato purée
1 teaspoon caster sugar
2 allspice berries
1/2 teaspoon paprika
fresh parsley, to garnish
Method Prep:15min › Cook:20min › Ready in:35min
Heat a little oil in a large frying pan and fry the fish fillets for few minutes on both sides until an even white colour throughout. Season with salt and pepper. Remove from the pan, set aside and keep warm.
Heat a little more oil and add the grated vegetables, onion, half of the water and season to taste. Stir well, cover, then leave to simmer over a medium heat for 15 minutes. Stir in the tomato purée and the remainder of the water. Season with pepper, sugar, allspice and paprika. Cook until the vegetables are tender. Remove the allspice berries.
Arrange the fish on a serving plate with the vegetables on top. Garnish with fresh parsley and serve.