Cod chop with broad beans

Name: Cod chop with broad beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 1 package (300 g) frozen broad beans; 7-10 Tbsp Salt; 4 Cod chops (about 200 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 package (200 g) Creamy cream for fine cuisine (25 % fat); 7-10 Tbsp juice of 1/2 lemon; 1-2 TABLESPOONS sauce thickener; 1 collar Parsley; 7-10 Tbsp Parsley and lemon

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
1 package (300 g) frozen broad beans
7-10 Tbsp Salt
4 Cod chops (about 200 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 package (200 g) Creamy cream for fine cuisine (25 % fat)
7-10 Tbsp juice of 1/2 lemon
1-2 TABLESPOONS sauce thickener
1 collar Parsley
7-10 Tbsp Parsley and lemon

Directions

1
Peel, wash and slice the carrots. Cover the beans and cook them in 1/8 litre boiling salted water at low heat for about 15 minutes. Wash the fish, dab dry and season with salt and pepper.
2
Heat the oil in a frying pan and fry the chops for about 5 minutes on each side. Sprinkle with lemon juice. Add creamy cream to the vegetables and bring to the boil. Stir in sauce thickener and bring to the boil again.
3
Season to taste with salt and pepper, wash and finely chop the parsley and add to the vegetables. Arrange vegetables and fish on a plate. Garnish with parsley and lemon. Boiled potatoes taste good with it.