Steamed Cod Fillet with Mild Fennel and Boiled Potatoes

In the later stages of pregnancy, the growing baby often presses on the stomach, making large meals harder to digest. This mild fish dish is wonderfully light and provides you with valuable nutrients. Steamed fish and fennel are also particularly gentle on your digestion.

Ingredients

These ingredients yield 2 to 3 portions:

• 300g cod fillet (fresh or frozen)
• 1 large fennel bulb
• 400g waxy potatoes
• 1 tablespoon olive oil or butter
• A little fresh parsley
• A pinch of salt and a splash of lemon juice

Preparation

1. Peel the potatoes, cut them into small pieces, and boil them in lightly salted water until tender.
2. Wash the fennel, remove the hard core, and cut the vegetable into thin strips.
3. Sauté the fennel briefly in a pan with a little olive oil, add a splash of water, and simmer covered until soft.
4. Rinse the cod fillet, pat it dry, and add a pinch of salt.
5. Place the fish on top of the fennel, close the lid again, and let everything steam gently together until the cod is completely white and flaky.
6. Drain the potatoes, serve them with the fennel and fully cooked fish, and sprinkle with fresh parsley.

Good to know

Cod is an excellent source of protein and is perfect for gentle steaming. When preparing fish during pregnancy, always make sure it is cooked all the way through and no longer translucent in the center. If you are using frozen fish, it is best to let it thaw slowly in the refrigerator beforehand.

If it's hard right now

If you frequently experience heartburn in the third trimester, this dish is a great choice. Fennel and potatoes help bind stomach acid and soothe digestion. You can easily divide this meal into smaller portions to eat throughout the day, which takes the pressure off your stomach.

Note

For individual questions about your diet or if you experience persistent discomfort during pregnancy, it is best to consult your obstetrician, gynecologist, or midwife.