Cod fillets au gratin with a strawberry crust

For 3 people
  • 250 g strawberries
  • 1 EL Balsam-Vinegar
  • 3 Cod fillets (approx. 150 g each)
  • salt
  • pepper
  • 3 TL Breadcrumbs
  • 100 ml white wine
  • 1 untreated lemon
  • 1 red and green chili peppers
  • 1/2 Bund Coriander
  • 1/2 Baguette
  • 3 Garlic cloves
  • 60 g Olive oil
  • lemon slices and coriander
30 minutes
light
1.
Wash and clean the strawberries and cut into small cubesto cut. Drizzle with vinegar. Wash the cod fillets, pat dry and season with salt and pepper. Cover with strawberries and sprinkle with breadcrumbs. Place the cod fillets in an ovenproof dish. Pour white wine and 100 ml water. Wash the lemon, rub dry and peel thin strips from the peel with a julienne cutter. Clean the chilli peppers, cut lengthways, core, wash and cut into rings. Wash the coriander, pat dry and pluck the leaves from the stems. Spread the lemon strips, chili rings and coriander leaves around the cod fillets and cook in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Cut the baguette into slices and roast under the hot grill for about 1 minute on each side. Peel garlic and chop finely. Heat the oil in a pan and sauté the garlic in it. Drizzle the baguette slices with the garlic oil. Serve the cod fillets in the baking dish and garnish with lemon wedges and coriander. Add garlic bread extra
1 person approx:
  • 490 kcal
  • 2050 kJ
  • 32 g protein
  • 22 g fat
  • 32 g carbohydrates

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