Cod fillet on salad

For 4 people
  • 1 Bund Dill
  • 1/2 Bund Parsley and chervil
  • 1 organic lime
  • 300 g whole milk yogurt
  • 7–8 EL Olive oil
  • salt
  • freshly ground black pepper
  • Sugar
  • 1 TL sweet paprika
  • 1 TL Cumin
  • 1/2 TL Chili powder
  • 4 Cod fillets (approx. 175 g each)
  • 3 red onions
  • 200 g Carrots
  • 1 romaine lettuce (approx. 450)
  • 75 g Spring onions
  • 5–6 EL white balsamic vinegar
  • 20 g clarified butter
  • chervil
40 minutes
very simple
1.
For the sauce Wash dill, shake dry and finely chop. Wash the parsley and chervil, shake dry, pluck the leaves from the stems and chop finely. Wash the lime thoroughly, rub dry, finely grate the peel. Halve the lime, squeeze out the juice. Mix together yoghurt, lime juice and zest, 2 tablespoons of oil and herbs, season with salt, pepper and sugar
2.
Paprika, cumin, chili powder, 1/2 teaspoon of salt and 1 / Mix 2 teaspoons of pepper. Add 2 tablespoons of oil and mix everything. Wash the fish and pat dry. Brush the fish with the spice oil
3.
For the salad, peel the onions, cut in half and cut into fine strips. Peel, wash and roughly grate the carrots. Clean romaine lettuce, wash, shake dry and cut the lettuce leaves into fine strips. Clean and wash the spring onions, first cut into 3 pieces, then cut into thin strips. Mix together vinegar, salt, pepper and sugar, fold in 3–4 tablespoons of olive oil. Mix the salad and vinaigrette
4.
Heat clarified butter in a pan, fry the fish in it, turning on each side, for 2–3 minutes. Serve the salad and fish with a dollop of herb yoghurt garnished with chervil on plates. Add the rest of the herbal yoghurt in a bowl
1 person approx:
  • 440 kcal
  • 1840 kJ
  • 37 g protein
  • 27 g fat
  • 10 g carbohydrates

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