Cod fillet with citrus herb crust and legumes

Name: cod fillet with citrus herb crust and legumes
Total time: 20 min
Yield: 4
Ingredients: 150 gram sugarsnap; 150 gram pod; 150 gram broad bean; 150 gram deep frozen garden beans; 150 gram pea; 150 gram frozen pea; 1 tablespoon butter; 1 tablespoon olive oil; 2 twig fresh tarragon; 0.5 bunch fresh dill; 0.5 bunch fresh chervil; 2 cut White bread for the fish; 0.5 bunch fresh parsley for the fish; 2 twig fresh tarragon for the fish; 1 teaspoon orange grater for the fish; 1 teaspoon lemon zest for the fish; 4 cod fillet for the fish; 50 gram butter for the fish; 0.5 lemon for the fish

0.5 bunch fresh chervil
2 cut White bread for the fish
0.5 bunch fresh parsley for the fish
2 twig fresh tarragon for the fish
1 teaspoon orange grater for the fish
1 teaspoon lemon zest for the fish
4 cod fillet for the fish
50 gram butter for the fish
0.5 lemon for the fish

Directions

Preheat the oven to 180ºC. Roast the sandwiches lightly until they are well dried. Crumble the bread in a food processor with the herbs, citrus zest, salt and pepper.
Dab the fish fillets dry, sprinkle with salt and pepper and put them together in the oven dish.
Spoon the bread crumbs on the fish and press well. Divide half of the butter over the breadcrumbs and put the rest of the butter next to the fish in the dish.
Pour the lemon juice and fry the fish in the oven for 15-20 minutes until tender and golden brown.
Meanwhile, blanch the vegetables for about 2 minutes per type in boiling water and scoop out of the pan with a slotted spoon. The vegetables must still be crisp and fresh green.
Shake them in a bowl with the butter and add the green herbs just before serving. Serve with the fish fillet.
Delicious with mashed potatoes.