Fried fish with seasonal vegetables

Ingredients

• Fish fillets (such as cod or sea bass): 1 - 2 pieces

• Peas: 50 - 70 g

• Asparagus: 3 - 4 stalks

• Small potatoes: 2 - 3

• Butter: 20 - 30 g

• Milk or cream: 100 - 150 ml

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Fresh herbs (such as parsley or dill): an appropriate amount

• Tea seasoning (3g)

Instructions

1. Wash and chop the baby potatoes, wash and chop the asparagus, and wash and set aside the peas.

2. Wash the fish fillet, dry it with paper towels, and season with salt, tea rubs, and black pepper.

3. Add water to a pot, add the potato cubes, and cook for 10-15 minutes until the potatoes are soft.

4. Add the asparagus segments and peas, and cook for another 3-5 minutes until the asparagus and peas are cooked through. Drain the vegetables and drain.

5. Heat butter in a frying pan, and when the butter melts, add the fish fillet and fry over medium-low heat. Fry for 3-4 minutes on each side until both sides are golden and cooked through.

6. Add milk or cream to the pot with the vegetables, bring to a simmer over low heat, and season with salt and black pepper. If you like, add some fresh herbs to enhance the flavor.

7. Place the fried fish fillet in the center of a plate, surround it with the cooked vegetables, and pour the sauce over it. If you like, you can sprinkle some fresh herbs or tea seasoning as a garnish.

Tips

1. When frying the fish fillet, pay attention to the heat to avoid burning it.

2. You can add some lemon juice to the sauce according to your personal taste to increase the freshness.