Cod fillet with curry vegetables

Name: Cod fillet with curry vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Carrots; 1 Ginger (about 30 g each); 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp curry powder, salt, pepper; 200 ml cooking cream (7% fat); 200 ml apple juice; 450 g Frozen leaf spinach; 200 g Basmati rice; 4 piece(s) Cod fillet (approx. 150 g each); 2 TABLESPOONS Flour; 4 Stem/s Thai basil (alternatively basil); 2-3 TABLESPOONS Lime juice

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

The fish, lightly floured and crispy on the outside, provides healthy Omega 3 and the spinach garnish a little surprise: the fruitiness of apple juice used to deglaze

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Carrots
1 Ginger (about 30 g each)
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp curry powder, salt, pepper
200 ml cooking cream (7% fat)
200 ml apple juice
450 g Frozen leaf spinach
200 g Basmati rice
4 piece(s) Cod fillet (approx. 150 g each)
2 TABLESPOONS Flour
4 Stem/s Thai basil (alternatively basil)
2-3 TABLESPOONS Lime juice

Directions

1
Peel, wash and slice the carrots. Peel and finely grate the ginger. Peel onion and cut into strips. Heat 1 tablespoon of oil in a pot. Fry onion, carrots and ginger for about 2 minutes. Sprinkle with 2-3 tsp curry and sauté briefly. Deglaze with cooking cream and apple juice. Add frozen spinach, bring to the boil, cover and simmer at medium heat for 12-15 minutes. Season to taste with salt and pepper.
2
Meanwhile cook the rice in approx. 400 ml boiling salted water according to the instructions on the packet.
3
Rinse fish, pat dry. Season with salt and pepper and turn in flour. Heat 1 tablespoon of oil in a coated frying pan. Fry the fillets for about 3 minutes on each side.
4
Wash the basil and shake dry, cut the leaves into fine strips and stir into the vegetables. Season vegetables with salt, pepper and lime juice. Arrange fish with vegetables and rice.