Fried cod with cabbage and peas
very easy
40 mins
40 mins
Ingredients
- 4 discs Bacon
- 1 Onion
- 1 large carrot
- 2 stalks of celery
- 800 g Savoy cabbage
- 3 TABLESPOONS Sunflower oil
- 1 Organic Lemon
- 1 small bunch of thyme
- 100 ml dry white wine
- 200 ml Poultry broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) (425 ml) white beans
- 300 g frozen peas
- 4 TABLESPOONS Flour
- 4 pieces of cod fillets with skin (approx. 150 g each)
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Cut the bacon into strips. Peel onion and chop finely. Peel and chop the carrot. Wash, clean and dice the celery. Clean and wash cabbage and cut into fine strips from the stalk.
- 2
Heat 1 tablespoon of oil in a frying pan and fry the bacon until crispy. Sauté onion, carrot and celery in the bacon fat for about 4 minutes.
- 3
Wash the lemon hot, grate dry and grate the peel thinly. Halve the fruit and squeeze the juice. Wash the thyme, shake dry and, except for something to garnish, tie with kitchen string to form a small bunch.
- 4
Add cabbage, lemon zest, lemon juice, thyme, white wine and chicken stock to the pan and bring to the boil while stirring. Season to taste with salt and pepper. Braise in the closed pan for about 8 minutes.
- 5
Pour the beans into a sieve, rinse briefly. Add beans and peas to the cabbage and simmer for another 3-4 minutes. Remove thyme.
- 6
While the cabbage stews, wash the fish and pat dry. Season the flour with salt and pepper, turn the fish fillets in the flour, knock off excess flour. Heat 2 tablespoons of oil in a large frying pan. First fry the fish on the skin for about 3 minutes, then turn it over and fry for another 3 minutes.
- 7
Arrange fish and vegetables.
Nutrition Facts
500 kcal
34 g
15 g
50 g
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