healthy eating my way (allergy friendly)
This picture if from Korea, I always walked past this three on my many walks. It was fall, but not like here. Here we have this:
It’s one single leaf clinging on to the three. Winter is almost here, and there is snow in the air. Darkness comes at 1700 ( 5 PM) and the day never gets really day like, there is always that greyness in the air, if you know what I mean? But its worth it, I like all seasons. This one brings a hint of cold, fresh air. Its refreshing to be outside. Today its a whole -2 C. Brrrrr
Norwegians are known for eating a lot of fish. I am a big fan of white fish ( but also salmon). I used cod in this recipe, but you can also use any other white fish that you have available.
2 tbs chopped leek ( I keep this in the freezer, since I never use a whole one)
1 squash (zucchini)
1 clove garlic
1/2 tsp salt
1/2 tsp lemon pepper
1 tsp buljong/broth in powder form
1 tbs rapeseed oil (for cooking)
200 gr cod (fish)
1 dl spelt flour
1 tsp salt
1 1/2 tsp pepper
Use the potato peeler to peel of the skin of the squash.
Still use the potato peeler, and make shavings of the carrots and squash, cut up the green onion and the garlic.
Heat up the pan, add oil: fry up the green onions, and garlic. Stir until golden then add the remaining ingredients and put the lid on. Let simmer for 10 minutes. Stir now and then. After the 10 minutes has past, and all the vegetables are soft. Add in the spices, and let simmer for an other 5 minutes.
Then in a separate bowl, add flour and spices
Cut up the fish, and squeeze the lemon juice over the pieces
Add it to the flour mix
And then add the fish to the pan, make sure to cook on all sides. Cook until golden, and make sure the fish is cooked through.
I served the fish and the veggies with some rice.
Have a great Thursday!