Pan-Simmered Fish Fillet with Vegetables

Gently simmered fish fillet over a bed of aromatic vegetables in a light, savory broth—delicate, nourishing, and comforting. A fragrant dish finished with tarragon, bringing a fresh, herbaceous touch to every bite.

Ingredients

  • Fish fillet

  • Salt

  • Black pepper

  • Oil

  • Ginger, julienned

  • Garlic, smashed (optional)

  • Shallot (sliced)

  • Fennel (julienned)

  • Celery (julienned)

  • Carrot (julienned)

  • Tarragon

  • A small amount of stock

  • A splash of cooking wine (optional)

Method

1. Season the fish fillet with salt and pepper.

2. Heat a small amount of oil in a pan.

3. Add ginger, garlic, and shallot. Cook until fragrant.

4. Add fennel, celery, and carrot. Sauté until softened.

5. Add a small amount of stock and bring to a gentle bubble.

6. Place the fish fillet on top of the vegetables.

7. Add a splash of cooking wine (optional).

8. Sprinkle tarragon on top of the fish.

9. Cover and simmer gently until the fish is cooked through.

Finish

• Carefully transfer the fish fillet to a plate.

• Spoon the vegetables over the top of the fish.