Cod in carrot-spinach pot
easy
35 mins
35 mins
Ingredients
- 400 g leaf spinach
- 400 g Carrots
- 1 big onion
- 1 piece(s) (approx. 2 cm) Ginger
- 4 TABLESPOONS Cashew nuts
- 2 TABLESPOONS Butter
- 8 tablespoons (80 g) Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Curry Powder
- 1 TEASPOON Lemon juice
- 1 TABLESPOON Instant vegetable stock
- 4 (150 g each) Cod fillets
- 2 TABLESPOONS Oil
- 7-10 Tbsp Lemon slices
Directions
- 1
Wash and clean the spinach. Peel and slice the carrots. Peel and halve the onion and cut into thin slices. Peel ginger and chop very finely. Heat a large pan without fat, roast the cashew nuts in it until golden brown, take them out.
- 2
Melt butter in the hot pan, fry carrots, onion and ginger. Add cream and season with salt, pepper, nutmeg, curry, lemon juice and stock. Cover and cook at medium temperature for 10-12 minutes. Blanch spinach in boiling salted water for about 2 minutes, drain, rinse with cold water and drain well. Wash fish fillets, dab dry and season with salt and pepper. Heat oil in a coated pan. Fry the fillets for about 1 minute on each side. Fry on each side at a mild temperature for about 3 minutes. Add spinach and cashew nuts to the vegetables and mix well. Season to taste with salt and pepper.
- 3
Fry the fillets for about 1 minute on each side. Fry on each side at a mild temperature for about 3 minutes. Add spinach and cashew nuts to the vegetables and mix well. Season to taste with salt and pepper. Put the vegetables in 4 small or one large casserole dish. Distribute fish fillets on top. Garnish with lemon slices
Nutrition Facts
420 kcal
13 g
25 g
34 g
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