Lemon fish with thyme, boiled potatoes and broccoli
White fish baked slowly in a cream sauce with lemon, garlic and thyme, so it turns out firm and juicy. Serve with boiled potatoes and broccoli. With leek and grated cheese on top in a hot oven, it becomes a quicker gratin-style variant.
- 55 minTime
- 23 minHands-on
- 4Portions
- ≈ 54 krper portion
- 480kcal per portion
Ingredients for 4 portions
- 2 clovesGarlic, chopped
- 1Lemon
- 2 dlDouble cream
- ½ cubeFish stock
- 1 tbspThyme, fresh, chopped
- 600 gCod fillet, cod, haddock or saithe, in portions
- to tasteSalt
- to tasteBlack pepper
On the side
- 800 gPotato, waxy
- 300 gBroccoli, in florets
Method
- Heat the oven to 100 °C. Peel the potatoes, put them in a saucepan and cover with water. Add salt.
- Chop the garlic. Zest the lemon and squeeze the juice of one half. Mix the cream, garlic, crumbled stock cube, thyme, lemon zest and juice in an ovenproof dish.
- Season the fish with salt and pepper and lay the pieces in the sauce.
- Bake the fish in the middle of the oven for about 35 minutes, until it is white all the way through and flakes easily (50 °C inside).
- When the fish has been in the oven for 10 minutes, put the potatoes on. Boil until tender, about 20 minutes.
- Cut the broccoli into florets and boil them in lightly salted water for 3–4 minutes, until tender but still with some bite.
- Cut the rest of the lemon into wedges. Drain the potatoes and serve with the lemon fish, broccoli and lemon wedges.
The cost is estimated from Swedish grocery prices.
