Filter
Reset
Sort ByRelevance
Dawn Egan Geevers
Fried fish with pea puree
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the peas until done and drain them. Store the cooking liquid. Puree the peas with a small dash of the cooking liquid using a food processor. Stir in the parsley and chives and season with salt and pepper. Keep the puree warm.
-
Heat 4 tablespoons of sunflower oil and 20 grams of butter in a frying pan. Roll each piece of cod first through the flour, then through the beaten egg and finally through the breadcrumbs. Fry the fish fillets for about 4 minutes per side. Put them on kitchen paper to drain.
-
Fry the mushroom slices quickly and lightly brown in a second frying pan in the remaining oil and butter. Sprinkle with salt and pepper.
-
Divide the pea puree over the plates. Put a piece of cod on top of it. Divide the mushrooms over the pieces of cod. Garnish with a lemon wedge. Nice with fries.
-
35 minMain dishlean bacon, crumbly potato, olive oil, fennel bulb, dry white wine, mature cheese, creme fraiche, dried tomato on oil,fennel stew with bacon and tomato
-
35 minMain dishriso pasta, frozen broad beans, unsalted pistachios, low-fat smoked bacon strips, frozen garden peas, fresh spinach, lemon juice, fresh fresh mint, Pecorino Romano,orzo salad with peas, spinach and bacon
-
15 minMain dishwhite quick-cooking rice, onion, tomato, codfish, traditional olive oil, gorgonzola,fish platter with cod and gorgonzola
-
30 minMain dishfloury potatoes, Kale, smoked sausage, butter, smoked low-fat bacon cubes, onion, Red pepper, liquid honey, milk, spice mix for kale,kale with honey jelly beans
Nutrition
590Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs13% DV40g
Fiber0% DV0g
Loved it