Spicy cod with bok choy and peas

Name: spicy cod with bok choy and peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g organic unpolished rice; 1 bush pak choi; 1 lime; 450 g fine frozen garden peas; 2 el Scandinavian spices for salmon; 1 el mild olive oil; 450 g deep frozen cod fillet thawed; 200 g cottage cheese; 30 g fresh flat parsley

Fish dish with cod, brown rice, bok choy, lime, peas, cottage cheese and parsley.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Boil the rice according to the instructions on the package.
In the meantime, remove the hard bottom (2-3 cm) from the pack. Cut the pak choi in width into pieces of 1 cm.
Clean the lime. Grate the green skin of the lime. Cut the lime into wedges.
Bring water to a boil and cook the frozen garden peas for 6 minutes. Add the pak choi the last minute. Drain well in a colander.
Mix the Scandinavian herbs with the oil. Brush the fish around.
Heat a frying pan with non-stick coating without oil or butter and fry the fish in 6 minutes until done. Turn halfway.
Put the cottage cheese, the lime zest, the rest of the Scandinavian herbs and the parsley in a high cup and puree with the hand blender.
Mix the paksoi and garden peas with the rice. Serve with the cod, lime wedges and the cottage cheese mixture.