Cod on Vegetables

Rinse the fish, pat dry and sprinkle with lemon.

Clean and trim the carrot, onion, garlic and fennel.

Heat 30 g of butter, sweat the vegetables, add sherry, pepper, salt, bay leaf, the grated lemon peel and vegetable soup and simmer for 10 minutes. Season fish with salt and pepper and place on top of vegetables. Put the rest of the butter in flakes on the fish, cover and steam for 10 minutes until soft. Remove peel from tomatoes and cut into cubes. Remove fish from vegetables and keep warm. Bring vegetables and tomatoes to boil and season with salt and freshly ground pepper. Serve with long grain rice.

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