Stewed cod with Dutch vegetable mix

Preheat the oven to 180 ° C. Bring the fish stock to the boil. Add the potatoes and vegetables and simmer for 4-5 minutes.

Melt the butter. Add grated and juice to the butter. Spoon the baby-vegetable mixture with 150 ml of the stock in an oven dish and place the cod fillet on it.

Sprinkle with salt and pour the lemon butter over the fish. Sprinkle with parsley and cover with aluminum foil.

Place the fish dish in the middle of the oven for 9-10 minutes.

Meanwhile, bake the bacon in a dry, hot frying pan until crispy and sprinkle over the dish before serving.