Stewed cod with vegetable garnish

Cut a piece of boneless fillet weighing about 200 grams of uniform thickness from the whole fillet. You can make anything with the remaining fillet: soup, cutlets, or you can fry or bake it.

Take a not very tall pot with a thick bottom, a saucepan or a frying pan with a thick bottom. To easily remove the cooked fish without breaking it, place parchment or baking paper at the bottom and fold the edges.

Place a vegetable cushion at the bottom. For this, cut the carrot and the white part of the leek into strips or rings. Add two cubes of cold butter around the edges.

Place the fillet on the pillow of butter, arrange halved cherry tomatoes around the edges. Add a bit of parsley.

Salt and pepper to taste, pour white wine over the fish. Place another cube of butter on the fish.

Cover the pot with parchment or baking paper and put the lid on. This will create a steam bath effect, keeping the aroma inside. Turn the heat to maximum until the liquid boils (you will hear it), then reduce to medium.

While the fish is cooking, sauté broccoli, oyster mushrooms, bell pepper, and peas in a pan. When the vegetables are ready, add oyster sauce, sweet chili sauce, mirin, chopped pak choi, and soybean sprouts. There's no need to salt the vegetables as the oyster sauce is salty enough.

The fish will be ready in 5-7 minutes, depending on its thickness and size. You can check the fish with a spoon or fork; it should tend to flake (but not fall apart) and release clear juice when pressed.

Carefully remove the parchment from the pot, ensuring that the fish does not fall apart.

Use a spatula or knife to transfer the fish to a plate. The vegetable cushion can be eaten or thrown away, it's a matter of taste.

The main thing is not to spill the liquid left after extinguishing. Pour 4 tablespoons over the fish. You can dip bread in the rest and eat it — very tasty!