Lemon Panko Crusted Cod Fish

Informations supplémentaires

35 min. | 507 kcal | easy | Fish recommended by Ocean Wise | 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