Cod fillet with citrus herb crust and legumes
- 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
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.
Blogs that might be interesting
35 minMain dishfloury potatoes, endive, olive oil, onion, curry powder, milk, grated cheese, nutmeg,stew endive with cheese and fried onion
15 minMain dishminced beef, garlic, mustard, anchovy fillets, grated spicy cheese, freshly ground pepper, butter,north american caesar burger
25 minMain dishSun dried tomatoes, shallots, garlic, tomato paste, sugar, olive oil, pig shipolata, mixed salad, yoghurt dressing, baguette,sausages with sauce of sundried tomatoes
25 minMain dishgreen asparagus, extra virgin olive oil, tomatoes, pine nuts, fresh lasagne, ham, arugula, Parmesan cheese,pappardelle with green asparagus and ham