Cod fillet with almond crunch

Name: cod fillet with almond crunch
Total time: 35 min
Yield: 4
Ingredients: 2 winter carrot; 1 zucchini; 500 gram cod fillet; 1 tablespoon flour; 1 protein; 50 gram almond shavings; 1 bunch parsley

Ingredients

Directions

Cut the winter roots in half lengthwise and scrape carrot ribbons with a cheese slicer.
Cut the ribbons in the length again so that you have wide strings. Do the same with the zucchini.
Preheat the oven to 180ºC.
Sprinkle the cod around with salt and pepper and sprinkle with flour. Place the fish on the baking sheet.
Mix 2 tablespoons of protein with the almond shavings and spread over the top of the fish. Fry the fish in the middle of the oven in about 20 minutes until tender and golden brown.
In the meantime, cook the vegetable ribbons in plenty of boiling water with salt in about 2 minutes. Drain and pour the parsley through it.
Divide the vegetable ribbons over 4 warm plates and put a piece of cod on it.
Tasty with baked potatoes.