Lemon Panko Crusted Cod Fish
with minted mashed potatoes and peas and pickled radish and carrot salad
Informations supplémentaires
35 min.
|
507 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the potatoes into 2 or 4 pieces. Thinly slice the radish. Cut the carrots into fine juliennes or grate them. Chop the herbs and garlic. Zest the lemon.
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. Add the green peas 3-4 minutes before the end of the cooking time. Drain and lightly mash with some butter or oil, half of the herbs, salt and pepper.
3. Pickle the radishes
Place the radish in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the radish and let marinate.
4. Cook the fish
Put the lemon zest, garlic, panko, a drizzle of oil, salt and pepper in a bowl. Mix together. Drain the fish. Place on a baking sheet lined with baking paper. Add a drizzle of oil to the fish. Add the panko and press to adhere. Bake in the oven for 12-14 minutes until the fish is cooked.
5. Make the salad
Mix the carrots with the radishes, some of the marinating liquid, the rest of the herbs, salt and pepper. Add a drizzle of oil to taste.
6. Plate your dish
Serve the fish with the potatoes and carrot salad. Add lemon juice to taste. Bon appétit!
280gCod Sirloin(s)
500gYellow Potato(es)
120gGreen Peas
1unitLemon
20gPanko Breadcrumbs
1unitGarlic Clove(s)
1unitFresh Mint and Parsley
2unitRadishes
2unitCarrot(s)
What you need
pot, strainer, bowls, sheet pan, microplane
507 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
16g
25%
cholesterol
54mg
18%
fiber
11g
44%
protein
32g
saturated
2g
10%
sodium
290mg
12%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg