Stuffed Cod Fillets with Tofu Lemon Herb Filling

Drizzle fish fillets with juice of one lemon, pull with closed lid. Sauté onion in a third of the oil until soft, stir in long-grain rice. Pour water, add a little salt and pepper. Lightly cook long grain rice for 10 min, then swell over low heat for about 15 min with lid closed.

Dry the tofu, mash it with a fork. Mix kitchen herbs, stir half with grated lemon peel, egg, a little salt and pepper into tofu.

Dry fish fillets, season with salt and season with pepper. Fry briefly on both sides in remaining oil in coated frying pan. Cover each half with tofu mixture, fold other half of fish over. Cover and steam for approx. 10 min until tender.

Carefully remove, place on plates and keep warm.

Deglaze pan with fish stock. Add salmon or crab soup paste and bring to a boil while stirring.

Add remaining kitchen herbs, season sauce with soy sauce, pepper, salt and sherry or possibly rice wine. Pour on the fish fillets, add long grain rice.

It goes well with a fresh leaf salad.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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