Cod chops steamed in soup vegetables

Ingredients

Directions

1. 1

   Wash the cod and pat dry. Halve the lemon, squeeze one half and sprinkle the fish with the juice. Then season with a few dashes of Worcester sauce and salt. Clean and wash the soup greens. Put some celery green aside for garnishing.

2. 2

   Dice carrots and celery, cut leek into fine rings. Put the carrots, celery, white wine and two tablespoons of water in a microwave oven. Cover with moistened kitchen paper and cook covered at 600 watts for five minutes. Season vegetables with salt and pepper and fold in the leek. Cut the remaining lemon half into half slices. Place the fish and lemon on the vegetable bed. Cover and cook at 600 watts for eight to nine minutes. Turn the fish once if necessary. Cover and leave to rest in the dish for two minutes.

3. 3

   Place the fish and lemon on the vegetable bed. Cover and cook at 600 watts for eight to nine minutes. Turn the fish once if necessary. Cover and leave to rest in the dish for two minutes. Serve garnished with celery green. Serve with rice

4. 4

   cooking time in the microwave about 14 minutes