Cod Cooked At Low Temperature With Carrots, Spring Onions And Tomatoes

Preparation:

Preparation: Cook the slice of cod very slowly and over low heat in a saucepan with plenty of oil, the green part of the spring onions and the lemon zest. Cut the carrots, tomatoes and the white part of the spring onions into cubes in a pan with some oil and let the vegetables stew. Serve the cod cut into pieces accompanying with the stewed vegetables.