Cod fillet on salad
very easy
40 mins
40 mins
Ingredients
- 1 collar Dill
- 1/2 bunch Parsley and chervil
- 1 Organic Lime
- 300 g Whole milk yoghurt
- 7-8 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp Sugar
- 1 TEASPOON Sweet peppers
- 1 TEASPOON Cumin
- 1/2 TEASPOON Chilli powder
- 4 Cod fillets (approx. 175 g each)
- 3 red onions
- 200 g Carrots
- 1 Romaine lettuce (approx. 450)
- 75 g Spring onions
- 5-6 Tbsp white balsamic vinegar
- 20 g clarified butter
- 7-10 Tbsp Chervil
Directions
- 1
For the sauce, wash dill, shake dry and chop finely. Wash parsley and chervil, shake dry, pluck leaves from the stalks and chop finely. Wash lime thoroughly, grate dry, finely grate peel. Halve the lime, squeeze the juice. Mix yoghurt, lime juice and zest, 2 tbsp. oil and herbs, season to taste with salt, pepper and sugar.
- 2
Mix paprika, cumin, chilli powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons of oil and mix everything. Wash the fish and dab dry. Brush the fish with the spice oil
- 3
For the salad, peel and halve onions and cut them into fine strips. Peel, wash and roughly grate the carrots. Clean, wash and shake dry the romaine lettuce and cut the lettuce leaves into fine strips. Clean and wash spring onions, first cut them into 3 pieces each, then cut them into thin strips. Mix vinegar, salt, pepper and sugar, fold in 3-4 tbsp. olive oil. Mix salad and vinaigrette
- 4
Heat clarified butter in a frying pan and fry the fish for 2-3 minutes on each side, turning. Arrange salad and fish on plates with a dash of herb yoghurt, garnished with chervil. Add the remaining herb yoghurt in a small bowl.
Nutrition Facts
440 kcal
10 g
27 g
37 g
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