Cod and Lemon Sauce
Cod and Lemon Sauce - Refined modified classic
Healthy, because
Even smarter
Nutritional values
Peas are wonderfully digestible and do not burden digestion. The tender green beads convince with iron and zinc, which together promote our wound healing.
Almond crust is also great for other types of fish and is a great addition to any fish recipes. Thus, instead of cod with lemon sauce, you can also prepare prima with salmon with lemon sauce.
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,265 mg | (32 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 362 μg | (181 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 353 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 Tbsps olive oil (+ 1 tsp for the pan)
- ½ organic lemon
- 4 cod fillets (about 6 ounces)
- salt
- peppers
- 2 slices day old sourdough breads
- 6 ozs almonds
- 1 oz Parmesan
- 1 shallot
- 1 salt lemon (glass)
- 1 Tbsp butter
- 5 ozs non-alcoholic white wine
- 5 ozs Heavy cream
- 16 ozs Peas (freshly split)
- 1 bunch mint
Kitchen utensils
Preparation steps
Brush baking dish with 1 tsp oil. Rinse lemon, rub dry, grate zest and squeeze juice. Rinse fish fillets, pat dry, lightly salt, pepper and sprinkle with 2 tbsp. lemon juice.
Finely grate bread and place in a bowl. Chop almonds, set aside 2 tablespoons. Grate cheese. Add almonds, cheese, 1 tablespoon oil and lemon zest to bread and mix well.
Place the cod fillets in the mold, cover with the almond mixture, and bake in a preheated oven at 200 °C / 400 °F for 12-15 minutes.
Meanwhile, peel and finely dice shallot. Drain the salt lemon, remove the zest with a zester and set aside for garnish, squeeze out the juice.
Heat butter in a saucepan. Sauté shallot in it for 3 minutes over medium heat and deglaze with lemon juice. Pour in white wine and reduce to about half for 7 minutes over medium heat. Stir in heavy cream, bring to a boil and strain sauce through a fine sieve. Season to taste with salt and pepper and keep warm briefly.
For the puree, cook the peas in boiling salted water for about 4 minutes over medium heat, then drain and drain. Wash mint, shake dry and set aside a few leaves for garnish. Roughly chop remaining mint and finely puree with peas and remaining oil. Season puree with salt and pepper.
Arrange the cod fillets on plates and pour the salt lemon sauce around them. Spread the pea-mint puree next to the cod with lemon sauce and sprinkle with almonds set aside, salt lemon zest and remaining mint leaves.
