This recipe for plaice fillet on colorful vegetables is a tribute to the simple, honest cuisine that my grandmother always prepared. She lived on the coast and fresh fish was simply part of everyday life. She didn't have a Thermomix®, but the idea of gently cooking fish and vegetables together came from her. I have only modernized her recipe and adapted it to the possibilities of the Thermomix®. The plaice, with its delicate, almost sweet taste, is the star of this dish. When buying, pay attention to fresh goods. The fillets should be firm and shiny and not smell fishy. The vegetables form the colorful and aromatic foundation. The tomatoes, preferably sun-ripened ones, bring sweetness and acidity into play. Celeriac and carrots provide a slightly earthy note and a pleasant texture. The zucchini contributes a mild sweetness and a certain juiciness. The parsley, freshly chopped, rounds off the whole thing with its fresh, slightly peppery note. Onion and garlic, finely chopped, form the aromatic base. The Thermomix® is a real helper here. Blanching the vegetables in the mixing bowl ensures that they do not become too soft in the oven and retain their color. Be sure to adhere exactly to the cooking time so that the vegetables still have some bite. Chopping the parsley in the Thermomix® is quick and even. When filling the vegetables into the roasting bag, it is important to distribute them evenly so that the fish cooks evenly everywhere later. If you want to prepare the dish vegetarian or vegan, you can simply omit the plaice fillets and place tofu or tempeh cubes on the vegetables instead. These should be marinated beforehand to get more flavor. There are no limits to your imagination when it comes to spices. A little chili provides a pleasant spiciness, while herbs of Provence or thyme give the dish a Mediterranean touch. A splash of white wine or lemon juice in the roasting bag further enhances the aroma. Serve the plaice fillet on colorful vegetables best directly from the oven. A fresh salad, potatoes or rice go well with it. A dry white wine, such as a Sauvignon Blanc or a Pinot Gris, harmonizes perfectly with the fish and vegetables. Leftovers of the dish can be stored in the refrigerator and reheated the next day. The vegetables can also be prepared well and stored in the refrigerator until they are filled into the roasting bag. This makes the dish quick and easy to prepare even after a long day at work.

Plaice fillet on colorful vegetables

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Description

Ingredients (10 ingredients)

Preparation (8 steps)

Prepare vegetables

Blanch vegetables

Chop parsley

Mix vegetables and parsley

Fill vegetables into roasting bag

Prepare fish

Place fish on vegetables

Cook in the oven

Finished cooking? Great! 🎉

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