Cod with a creamy thyme lemon sauce
with zucchini, cherry tomatoes and parsley potatoes
Informations supplémentaires
35 min.
|
436 kcal
|
easy
|
|
Printable version
1. Setup
Cut the zucchini into small cubes. Cut the cherry tomatoes in half. Cut the lemon into quarters. Peel the potatoes and cut them into medium-sized cubes. Chop the shallot, garlic and herbs and keep them separate. Pat the cod dry.
2. Cook the potatoes
Place the potatoes in a saucepan with enough water to cover. Add salt. Bring to a boil and cook 7-8 minutes until tender. Drain then mix with the parsley, a drizzle of oil, salt and pepper to taste. Keep warm.
3. Cook the vegetables
Heat a drizzle of oil in a skillet over medium high heat. Add the zucchini and tomatoes and cook for 3-4 minutes. Add salt and pepper.
4. Make the sauce
Heat a drizzle of oil and 1 tbsp. of butter in a small saucepan over medium-high heat. Add the shallot, garlic and thyme. Cook 1-2 minutes. Add the cream, Dijon mustard and 3 2P | 4 3P tbsp. of water. Bring to a boil and cook for 2-4 minutes until the sauce thickens slightly. Add salt and pepper to taste. Add lemon juice to taste.
5. Cook the cod
Season the fish. Add the cod to the pan with the vegetables. Cook 2-3 minutes on each side. Turn off the heat, cover and cook for about 2 minutes so that the center of the cod is cooked through.
6. Plate your dish
Serve the cod and vegetables with the cream sauce, a lemon wedge and the potatoes.
Bon appétit!
280gCod Sirloin(s)
500gYellow Potato(es)
1gFresh Parsley and Thyme
0.5unitLemon
1unitZucchini(s)
120mlCream 18%
1unitShallot
10mlDijon Mustard
2unitGarlic Clove(s)
250gMulticolor Cherry Tomatoes
What you need
pan, pots, strainer
436 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
50g
17%
fat
13g
20%
cholesterol
91mg
30%
fiber
9g
36%
protein
31g
saturated
7g
35%
sodium
270mg
11%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg