Whitefish on a Bed of Vegetables with Chicory Rice

Mix the ingredients for the marinade well and bathe the fish in it for a good three hours. This gives the fish a wonderful flavor. In each fish at least a tablespoon of the marinade form.

Steam the garlic, chicory and fennel well in the oil, add the spinach leaves and cook the vegetables briefly in their own juices. Season with curry and soup. Drain the marinade from the fish and add to the vegetables. Cook lightly and spread evenly in an ovenproof dish. Place the fish on top and brush lightly with oil, season a little with salt and sprinkle a little sesame seeds. Place in the oven heated to 220 degrees and cook for 20 to 25 minutes.

In addition, chicory rice: In the warm oil, sauté the vegetables and the long grain rice and season lightly with curry. Extinguish with vegetable broth, season and make the long grain rice al dente, adding soup as needed.

(*) If whitefish are not available, the recipe can be made with farmed trout. If you don’t want to make whole fish, you can use fillets in the same way. Marinate the fillets in the same way, but before frying them in oil or butter, dab them well and lightly flour them. Put them on the vegetable bed, but only for 5 to 7 minutes in the hot stove.

(**) or possibly half spinach, half dandelion cream mixed with fresh, very young nettle leaves.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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