Ingredients
- —300 g haddock fillet with skin
- —2 white leeks
- —0.5 zucchini
- —8 cherry tomatoes
- —0.25 tsp fennel powder
- —1 tbsp olive oil
- —pepper
- —salt
Instructions
Rinse the white leeks and slice them into rings
Rinse the zucchini and cut into slices
Rinse the cherry tomatoes and the haddock fillet
Place the leeks, zucchini, and tomatoes in a steamer basket or oven dish
Lay the haddock on top of the vegetables
Season with pepper, salt, and fennel powder
Steam for 10 to 12 minutes until the fish is just cooked through
Remove from the steamer and drizzle with a bit of olive oil
Optionally, garnish with fresh herbs
Serving Tip
Light, pure, and calm in flavor. This haddock is gently steamed on a bed of vegetables, showing how little you need for a refined dish. Serve this dish straight from the steamer for a light and peaceful evening meal.
Storage Tip
Best enjoyed fresh, but leftovers can be covered and stored in the fridge for up to one day.