FISH SKILLET WITH SPRING VEGETABLES

Peel the onion and dice it finely. Clean the leeks, wash them thoroughly, and cut them into thin rings. Peel the carrots and kohlrabi as well, and cut them into fine strips.

Heat oil in a pan and sauté the onion together with the leek until translucent. Add the carrot and kohlrabi and cook briefly.

Season the vegetables with salt and pepper, then deglaze with the vegetable broth. Wash the fish fillet, pat it dry carefully, drizzle with lemon juice, and season with a little salt and pepper.

Place the fish on top of the vegetables, cover, and steam for about 10–15 minutes. Add the snow peas approximately 5 minutes before the end of the cooking time and let them cook along with the rest.

In the meantime, mix the low-fat quark, yogurt, and sour cream together until you have a smooth cream. Wash the dill, pat it dry, finely chop the tips, and fold them into the mixture.

Season with pepper, salt, lemon juice, and a pinch of cayenne pepper. Finally, plate the vegetables with the fish and the creamy dill sauce, and serve.

This fish skillet is a true all-rounder: light, spring-like, and wonderfully creamy thanks to the dill sauce. Here are the best recommendations for what pairs perfectly with it:

Classic Side Dishes
Since the skillet features plenty of sauce (dill cream), sides that soak it up particularly well are ideal. Boiled potatoes or baby potatoes are the classic choice for fish and dill. Young potatoes, in particular, pair perfectly with spring vegetables. Alternatively, fluffy basmati or wild rice complements the delicate notes without overpowering the dish. For those who prefer pasta, tagliatelle or spätzle can be served—the creamy sauce works almost like a pasta sauce here.

As a Light Low-Carb Meal
If you are focusing on a healthy, calorie-conscious diet, this skillet doesn't actually need a heavy side dish. You can enjoy this fish skillet perfectly on its own—the combination of fish, kohlrabi, and carrots is already quite filling. If you still want a small accompaniment, a bit of fresh ciabatta or whole-grain bread is perfect for soaking up the remaining dill sauce from the pan.

The Perfect Wine
To highlight the delicate acidity of the lemon juice and the freshness of the dill, a dry Riesling or a crisp Silvaner works very well. A Pinot Gris (Grauburgunder) also pairs excellently with the creaminess of the yogurt and quark.

Serving Suggestions
For an extra touch of refinement, you can top the dish with a few toasted pine nuts or an extra squeeze of fresh lemon just before serving - this brings out the spring flavors even more!