Spicy cod fillet on salad with herb sauce
very easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Cumin
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp salt, freshly ground black pepper
- 7-10 Tbsp Sugar
- 6 TABLESPOONS Olive oil
- 4 Cod fillets (approx. 175 g each; MSC seal)
- 1 collar Dill
- 1⁄2 bunch/pot of parsley and chervil
- 1 Organic Lime
- 300 g Whole milk yoghurt
- 1 small romaine lettuce
- 2 Carrots
- 2 small red onions
- 2 Spring onions
- 5 TABLESPOONS White wine vinegar
- 2 TABLESPOONS clarified butter
Directions
- 1
For the spice oil mix 1 teaspoon paprika, 1 teaspoon cumin and 1⁄2 teaspoon chilli, salt and pepper. Stir in 1 tablespoon of oil. Rinse fish, dab dry and coat with the spice oil. Leave to stand for about 30 minutes.
- 2
In the meantime, wash the herbs for the herb sauce and shake dry. Pluck off the flags or leaves and chop them finely. Wash the lime in hot water, dry and grate the peel. Squeeze the lime.
- 3
Mix yoghurt, herbs, lime juice and lime zest. Season with salt, pepper and 1 pinch of sugar.
- 4
Clean, wash, shake dry and cut into fine strips. Peel, wash and roughly grate the carrots. Peel and halve onions and cut into fine strips. Leek onions clean, wash and also cut into fine strips.
- 5
Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in 5 tablespoons of oil. Mix with salad, carrots, onions and spring onions.
- 6
Heat clarified butter in a large frying pan. Fry the fish for about 3 minutes on each side until golden brown. Arrange on salad with herb sauce.
Nutrition Facts
490 kcal
10 g
32 g
37 g
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