Filter
Reset
Sort ByRelevance
Ursula
Fish with dill oil, broad beans and braised lettuce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Purée the dill with the oil, vinegar and a good pinch of salt and pepper. Blanch the broad beans for 1 minute and cap them to remove the tough membrane (double caps).
-
Melt the butter on a low setting. Add the parsley, capers and little gem, with the cut side down.
-
Put the cod fillets on the lettuce. Steam covered for about 5 minutes until the fish is cooked, depending on the thickness of the fillets.
-
Serve the fish on the broad beans next to the little gem. Divide the dill oil over it and serve the fish directly with dill oil.
-
20 minMain dishRed onion, onions, Cherry tomatoes, lamb's lettuce, traditional olive oil, unroasted walnuts, fresh kale, Parmigiano Reggiano, fresh spaghetti all'uovo,spaghetti with kale pesto and cherry tomatoes -
40 minMain dishpuff pastry, soft butter, vegetables-macedoine, egg, ham cheese cubes,vegetable flap -
25 minMain dishmild olive oil, breaded chicken fillet cheese, Spaghetti, Organic buffalo mozzarella 52, au basilic, nebula cherry tomato, zucchini spaghetti, organic cress in a container,gratin crunchy chicken tenderloins with zucchini spaghetti -
20 minMain disholive oil, minced beef, mild paprika, dried oregano, onion, chopped, red pepper, diced, black beans (canned), corn granules (can, drained), tomato cubes on tomato juice (tin), leaf parsley finely chopped,mexican black bean dish
Nutrition
465Calories
Fat43% DV28g
Protein60% DV30g
Carbs5% DV16g
Loved it